Creamy Tomato Orzo with Crispy Tofu Cutlets

Why You’ll Love This Recipe

I love that this dish brings together the comfort of pasta and the protein power of tofu in one balanced plate. The orzo cooks in a savory blend of broth and cream, picking up flavor from cherry tomatoes, sun-dried tomatoes, garlic, and herbs. It’s rich but not heavy, and the crispy tofu cutlets add the perfect contrast in texture. The whole recipe comes together in under an hour and feels like a restaurant-quality meal—right from my own kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy tofu cutlets:

• 2 tbsp avocado oil or spray oil

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

• 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 (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 (cashew cream, oat milk, vegan cream, or canned coconut milk)

• 2 cups baby spinach

• Salt and pepper to taste

Directions

1. Prep and Bake the Tofu
   I preheat the oven to 425°F and spread avocado oil or spray a thin layer on a sheet pan. I slice the tofu block lengthwise into 4 thin cutlets and coat them in soy sauce.

2. Bread the Tofu
   In a shallow dish, I mix the breadcrumbs, nutritional yeast, Italian seasoning, onion powder, thyme, lemon zest (if using), and salt. I press each tofu slice into the breadcrumb mix after shaking off excess soy sauce and place them on the sheet pan.

3. Bake Until Crispy
   I bake the tofu cutlets for 15 minutes, then carefully flip them and bake for another 10 minutes until golden and crispy.

4. Start the Tomato Orzo
   While the tofu is baking, I heat olive oil in a skillet over medium-low. I add cherry tomatoes and sauté for about 5 minutes until they start to blister and burst.

5. Add Aromatics
   I stir in the diced shallots, sun-dried tomatoes, and a pinch of salt, cooking until the shallots soften. Then I add the garlic and cook until fragrant.

6. Cook the Orzo
   I stir in the orzo, nutritional yeast, and oregano. Then I pour in the broth and cream, bringing the mixture to a simmer. I cook it uncovered, stirring often, for 10–12 minutes until the orzo is tender and most of the liquid is absorbed. If it dries out too fast, I add a splash of broth or water.

7. Finish the Dish
   Once the orzo is cooked, I remove the pan from heat and stir in the baby spinach until just wilted. I season with salt and pepper to taste.

8. Serve
   I plate the creamy orzo and top it with one of the crispy tofu cutlets. I like to garnish with fresh basil or a bit of lemon zest for brightness.

Servings and timing

This recipe makes 4 servings and takes about 40 minutes to prepare. It’s perfect for a weeknight dinner that feels elevated without being complicated.

Variations

• I sometimes use penne or couscous instead of orzo, adjusting cooking time accordingly.

• For a smokier flavor, I add a pinch of smoked paprika to the tofu breading or orzo base.

• If I want a little kick, I toss in some crushed red pepper flakes.

• I replace the spinach with kale or chard if I have those on hand.

• For gluten-free, I use GF breadcrumbs and swap the orzo for rice or quinoa.

Storage/Reheating

I store leftovers in separate containers—the tofu stays crispy longer that way. The orzo keeps in the fridge for up to 4 days, and I reheat it with a splash of broth or water to loosen the sauce. The tofu cutlets can be reheated in a skillet or oven at 375°F for 8–10 minutes to regain crispness.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use small pasta shapes like ditalini or even arborio rice for a risotto-style dish. Just adjust the liquid and cooking time.

What’s the best vegan cream to use?

I go for cashew cream or oat cream for a neutral, creamy base. Coconut milk adds richness but may bring a hint of coconut flavor.

Can I air fry the tofu instead of baking?

Yes, I air fry the tofu at 400°F for 15–18 minutes, flipping halfway through, until golden and crisp.

Is this recipe gluten-free?

It can be! I just use gluten-free breadcrumbs and swap orzo for rice or gluten-free pasta.

Can I prep this ahead of time?

Yes, I prep the tofu and orzo separately. The tofu can be breaded and refrigerated until ready to bake, and the orzo can be reheated with a splash of broth or cream just before serving.

Conclusion

This Creamy Tomato Orzo with Crispy Tofu Cutlets is everything I want in a comforting, plant-based meal. It’s creamy, savory, packed with veggies, and finished off with perfectly crispy tofu that soaks up all that flavor. Whether I’m cooking for friends or just making a cozy dinner for myself, this recipe always hits the spot.

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