Marry Me Tofu Orzo Skillet

This Marry Me Tofu Orzo Skillet is an incredibly simple yet impressive vegan main dish. With homemade cashew cream, sun-dried tomatoes, white wine, orzo, and spinach, it all comes together in one skillet. Easy enough for a weeknight, yet special enough for a weekend, enjoy it with a glass of wine for the perfect relaxing dinner at home.

Lately, I have been all about ease and simplicity in the kitchen. The fewer pots and pans I have to wash after cooking, the better. That’s why I’m loving one skillet recipes so much. If you love one skillet and one pan recipes as much as I do, check out One-Pot Cottage Cheese Mac and Cheese and Harvest Chicken and Rice Skillet next.

This Marry Me Tofu and Orzo Skillet is a breeze to make. It all starts with a cashew cream sauce consisting of cashews, nutritional yeast, dijon mustard, lemon juice, salt, and water. Blend everything together and set it aside. Next, prepare the tofu, which is seared in olive oil and simply seasoned with salt, pepper, and garlic powder. Once that’s cooked, you’ll remove it from the skillet and saute onion and garlic in the same pan. Add orzo, lightly brown it, and add deglaze the pan with some dry white wine. Pour in the vegetable broth and cook, stirring often, until al dente. Finally, add the cashew cream, sun-dried tomatoes, and spinach. Top the creamy skillet orzo with the tofu and serve! Altogether, this dish can be made in about 30 minutes, so it is weeknight-friendly, yet also worthy of a fancy date night in with your beau or belle. I topped mine off with a little grated Pecorino, but to keep it vegan, you can use vegan Parmesan or skip it altogether.

ingredients you’ll need

For the cashew cream, you’ll need soaked raw cashews, water, nutritional yeast, dijon mustard, lemon juice, and sea salt.

For the seared tofu, you’ll need extra virgin olive oil, firm tofu, garlic powder, sea salt, and pepper.

For the orzo, you’ll need extra virgin olive oil, onion, garlic, sea salt, pepper, basil, oregano, hot red pepper flakes, orzo, dry white wine, vegetable broth, sun-dried tomatoes, and spinach.

the method

Make the cashew cream: In an upright blender, combine the drained cashews, water, nutritional yeast, dijon mustard, lemon juice, and sea salt. Blend until smooth and set aside.

Sear the tofu: Warm the oil in a large cast iron skillet over medium heat. Add the tofu and sprinkle evenly with garlic powder, salt, and pepper. Cook for three minutes, carefully flip, and cook for three more minutes, or until both sides are browned and crispy. Remove from the pan and transfer into a dish.

Cook the orzo: Warm the oil in the same skillet over medium heat. Add the onion, garlic, a pinch of salt, basil, oregano, and red pepper flakes. Cook, stirring occasionally, for 8 minutes. Add the orzo and cook for a few minutes, until lightly browned. Pour in the white wine to deglaze the skillet, followed by the broth. Cook over medium-high heat until the orzo is al dente, stirring almost constantly, for about 8 minutes. Finally, stir in the cashew cream, followed by the sun-dried tomatoes and spinach. Top the orzo with the tofu.

Divide between bowls, top with cheese and herbs, and enjoy!

more yummy tofu recipes

• White Bean Basil Pesto Cream Lasagna with Tofu Ricotta, Roasted Vegetables, and Herby Breadcrumbs
• BBQ Pulled Tofu Sandwiches with Creamy Kohlrabi Slaw
• Vegan Borek with Tofu, Almonds, and Kale

I hope that you love this marry me tofu and orzo skillet. If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!

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