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. 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 on the sheet pan. Bake for 15 minutes, then flip and bake for another 10 minutes.,While the tofu bakes, heat olive oil in a medium 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 shallots soften. Stir in minced garlic and cook until fragrant.,Add the orzo, nutritional yeast, and oregano to the pan. Stir to combine, then pour in the vegetable broth and dairy-free cream. Bring to a simmer and cook for 10-12 minutes, stirring frequently, until the orzo absorbs most of the liquid. Add a splash of water or reserved vegetable broth if the orzo is drying up too quickly.,Once the orzo is cooked, remove from heat and stir in the spinach, letting it wilt. Taste and adjust seasoning with salt and pepper. Serve the creamy tomato orzo topped with the crispy tofu cutlets.