Creamy Tomato Orzo with Crispy Tofu Cutlets

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal that is both nourishing and satisfying. The orzo is so creamy, thanks to the dairy-free cream and the burst of flavor from the tomatoes and sun-dried tomatoes. The crispy tofu cutlets add a wonderful crunch and are packed with savory, herby goodness. What makes it even better is that it’s vegan, gluten-free (with a few easy swaps), and can be made with simple ingredients that I always have on hand. It’s the perfect dish when I’m craving something hearty and wholesome but want to keep things light and plant-based.

Ingredients

For the Breaded Tofu:

2 tbsp avocado oil or spray oil

1 (~400g) block extra firm tofu, drained from package

2 tbsp soy sauce

3 tbsp nutritional yeast

1/4 cup breadcrumbs

2 tsp Italian seasoning

1 tsp onion powder

1/2 tsp dry thyme

Zest of one lemon (optional)

1/2 tsp salt

For the Creamy Tomato Orzo:

2 tsp olive oil

1 pint cherry tomatoes

1 shallot, diced

1/4 cup sun-dried tomatoes from a jar packed in oil, diced

4 cloves garlic, minced

1 cup orzo

2 tbsp nutritional yeast

1 tsp dry oregano

2 cups vegetable broth

1 cup unsweetened dairy-free cream of choice (cashew cream, plain oat milk, cheap homemade vegan cream, or canned coconut milk)

2 cups baby spinach

Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Tofu: Preheat the oven to 425°F and spread oil evenly on the bottom of a sheet pan. Cut the tofu into 4 thin cutlets lengthwise, then set aside. Drizzle soy sauce over the tofu to coat it. In a separate dish, combine breadcrumbs, nutritional yeast, Italian seasoning, onion powder, dry thyme, lemon zest (if using), and salt. Coat each tofu slice with the breadcrumb mixture and place it on the sheet pan. Bake the tofu for 15 minutes, then carefully flip and bake for another 10 minutes.

Cook the Orzo: While the tofu bakes, heat olive oil in a medium-sized skillet over medium-low heat. Add the cherry tomatoes and sauté for about 5 minutes, until they begin to blister and release their juices. Add diced shallots, sun-dried tomatoes, and a pinch of salt. Continue to sauté until the shallots soften. Stir in minced garlic and cook until fragrant.

Simmer the Orzo: Add the orzo, nutritional yeast, and oregano to the pan. Stir to combine, then pour in the vegetable broth and dairy-free cream. Bring the mixture to a simmer and cook for 10-12 minutes, stirring frequently, until the orzo absorbs most of the liquid. If the orzo is drying up too quickly, reduce the heat and add a splash of water or reserved vegetable broth as needed.

Add Spinach and Finish: Once the orzo is cooked, remove the pan from heat and stir in the spinach, allowing the natural heat to wilt the greens. Taste and adjust the seasoning with salt and pepper. Serve the creamy tomato orzo topped with the crispy tofu cutlets.

Servings and Timing

Servings: 4 servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Variations

Gluten-Free Option: Swap the breadcrumbs for gluten-free breadcrumbs and ensure your orzo is made with gluten-free pasta. Also, use tamari instead of soy sauce if you need to make it gluten-free.

Soy-Free Option: If you’re allergic to soy, you can skip the tofu and roast chickpeas instead. Simply follow the steps for roasted chickpeas or use another protein like tempeh or seitan.

Speed Up Cooking: Cut the cherry tomatoes in half before sautéing to help them burst faster, saving a few minutes on cooking time.

Storage/Reheating

This recipe is great for leftovers! Store the creamy tomato orzo and crispy tofu cutlets separately in airtight containers in the fridge for up to 3 days. When ready to reheat, warm the orzo on the stove over low heat, adding a little more vegetable broth or water if needed. Reheat the tofu cutlets in a hot skillet or in the oven to keep them crispy.

FAQs

Can I use a different pasta instead of orzo?

Yes! If you don’t have orzo, you can easily substitute it with another small pasta like ditalini, farfalle, or penne.

How do I make this dish spicier?

To add a kick of heat, you can sprinkle some red pepper flakes into the orzo while it simmers or drizzle some hot sauce on top before serving.

Can I make this ahead of time?

Absolutely! This dish is perfect for meal prep. You can prepare the orzo and tofu separately, then store them in the fridge. Just reheat and assemble when ready to serve.

How do I make the tofu extra crispy?

For extra crispy tofu, press the tofu for at least 30 minutes to remove excess moisture, then bake it at a higher temperature, around 450°F, for an even crispier texture.

What can I use instead of nutritional yeast?

If you don’t have nutritional yeast, you can substitute it with a vegan parmesan or a small amount of ground cashews to add some creaminess and a cheesy flavor to the dish.

Conclusion

Creamy Tomato Orzo with Crispy Tofu Cutlets is a deliciously satisfying vegan meal that’s perfect for any night of the week. The rich, creamy orzo paired with the crispy tofu creates a comforting yet healthy dish that is sure to please everyone at the table. Plus, it’s quick to make and full of flavor, making it one of my go-to recipes for busy days when I want something both wholesome and indulgent!

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