Creamy One Skillet Orzo + Tofu with Sun-Dried Tomatoes and Spinach

This creamy one skillet orzo and tofu with sun-dried tomatoes and spinach is an incredibly simple yet impressive vegan main dish. 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.

I love one pot or one skillet meals, but I don’t make them nearly often enough. I like to make things much more complicated than they need to be. I’m working on that, though, seeing as most everyone I know appreciates a streamlined cooking process!

This creamy one skillet orzo and tofu with sun-dried tomatoes and spinach is a cinch 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 creamy one skillet orzo and tofu recipe. 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!

Creamy One Skillet Orzo + Tofu with Sun-Dried Tomatoes and Spinach

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5 from 2 reviews

• Author: Allison
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This creamy one skillet orzo and tofu with sun-dried tomatoes and spinach is an incredibly simple yet impressive vegan main dish. 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.

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Ingredients

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Cashew Cream

• ½ cup raw cashews, soaked in boiling water for 45 minutes and drained
• 1 cup water
• ¼ cup nutritional yeast
• 2 teaspoons dijon mustard
• 2 tablespoons lemon juice
• ¼ teaspoon sea salt

Seared Tofu

• 1 tablespoon extra virgin olive oil
• 450 grams organic firm tofu, diced into 1-inch cubes
• 1 teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste

Orzo

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced
• 3 medium garlic cloves, minced
• Pinch each sea salt and freshly ground black pepper
• 1 ½ teaspoons dried basil
• 1 ½ teaspoons dried oregano
• ¼ teaspoon hot red pepper flakes
• 1 ½ cups orzo
• ½ cup dry white wine
• 3 ½ cups vegetable broth
• 4 cups spinach, chopped if leaves are large
• ½ cup oil-packed sun-dried tomatoes, drained before measuring, thinly sliced

Garnishes

• Grated Pecorino or vegan Parmesan
• Fresh herbs

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Instructions

1. 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.
2. 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.
3. 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.
4. Divide between bowls, top with cheese and herbs, and enjoy!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course

Thank you to Ottawa Farm Fresh’s Summer Abundance CSA for the beautiful spinach used in this recipe!