Marry Me Tofu and Orzo (Print-Friendly Version)

Tofu, orzo, sun-dried tomatoes, and spinach melt together in a creamy, savory pasta for any special occasion.

# What You Need:

→ Tofu Preparation

01 - 3 tablespoons olive oil, divided
02 - 1 block (450 g) super firm tofu, cubed
03 - 2 tablespoons cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon salt
07 - 0.5 teaspoon freshly ground black pepper

→ Main Dish

08 - 1 small white onion, diced
09 - 120 g sun-dried tomatoes, drained and chopped
10 - 6 cloves garlic, thinly sliced
11 - 2 teaspoons Italian seasoning
12 - 0.5 teaspoon red chili flakes
13 - 200 g orzo, uncooked
14 - 480 ml vegetable broth
15 - 240 ml vegan heavy cream
16 - 80 g vegan parmesan shreds, plus additional for garnish
17 - 120 g fresh spinach, loosely packed (about 4 cups)
18 - Fresh minced parsley or basil, for garnish (optional)

# How to Make It:

01 - In a large bowl, toss cubed tofu with cornstarch, garlic powder, smoked paprika, salt, and black pepper until all sides are evenly coated.
02 - Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add coated tofu and pan-fry, turning occasionally, until each side is crisp and golden, about 8–10 minutes. Transfer tofu to a plate and set aside.
03 - Pour the remaining tablespoon of olive oil into the same pan. Add diced onion and chopped sun-dried tomatoes; cook over medium heat, stirring frequently, until the onion turns translucent, 5–6 minutes.
04 - Stir in the sliced garlic and Italian seasoning along with red chili flakes. Continue to sauté until fragrant, about 1–2 minutes.
05 - Add uncooked orzo to the pan. Toast for 1–2 minutes, stirring often, until it begins to take on a light golden color.
06 - Pour in vegetable broth, vegan heavy cream, and vegan parmesan. Mix to combine. Raise heat to high, bringing the mixture to a gentle boil.
07 - Reduce heat to low and simmer uncovered, stirring every few minutes to prevent sticking, until the orzo is tender and the sauce is thickened, 12–15 minutes.
08 - Return crisp tofu to the pan and toss to incorporate. Gradually fold in fresh spinach, cooking just until wilted, 1–2 minutes.
09 - Immediately portion onto plates. Garnish with additional vegan parmesan and fresh parsley or basil if desired. Serve hot.

# Important Notes:

01 - For optimal texture, use super firm or well-pressed extra firm tofu and cook orzo just until al dente.

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