Creamy Tomato Orzo with Crispy Tofu Cutlets
A comforting vegan dinner with creamy tomato orzo paired with golden, crispy baked tofu cutlets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking & Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
Crispy Tofu Cutlets
2 tablespoons avocado oil or spray oil
1 (~400 g) block extra-firm tofu, drained
2 tablespoons soy sauce
3 tablespoons nutritional yeast
¼ cup breadcrumbs
2 teaspoons Italian seasoning
1 teaspoon onion powder
½ teaspoon dried thyme
Zest of 1 lemon (optional)
½ teaspoon salt
Creamy Tomato Orzo
2 teaspoons olive oil
1 pint cherry tomatoes
1 shallot, diced
¼ cup sun-dried tomatoes in oil, diced
4 cloves garlic, minced
1 cup orzo
2 tablespoons nutritional yeast
1 teaspoon dried oregano
2 cups vegetable broth
1 cup unsweetened dairy-free cream (cashew cream, oat milk, or coconut milk)
2 cups baby spinach
Salt and pepper, to taste
Instructions
Preheat oven to 425°F (218°C) and lightly grease a sheet pan. Slice tofu lengthwise into 4 thin cutlets. Place tofu in a shallow dish and drizzle with soy sauce.
In another shallow dish, mix breadcrumbs, nutritional yeast, Italian seasoning, onion powder, thyme, lemon zest, and salt.
Shake excess soy sauce from each tofu slice, coat in breadcrumb mixture, and place on the sheet pan.
Bake tofu for 15 minutes, flip carefully, and bake another 10 minutes until golden and crisp.
While tofu bakes, heat olive oil in a skillet over medium-low heat. Add cherry tomatoes and sauté for about 5 minutes, until blistered.
Add shallots, sun-dried tomatoes, and a pinch of salt. Cook until softened, then add garlic and sauté until fragrant.
Stir in orzo, nutritional yeast, and oregano. Pour in vegetable broth and dairy-free cream. Simmer, stirring often, for 10–12 minutes, until orzo is tender and creamy. Add splashes of broth or water if needed.
Remove from heat and stir in spinach until wilted. Season with salt and pepper.
Serve creamy tomato orzo topped with crispy tofu cutlets.
Notes
For extra crisp tofu, press the tofu for 15–20 minutes before slicing.
Add red pepper flakes for a subtle kick.
Leftover orzo thickens as it sits—loosen with a splash of broth when reheating.
