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overhead close up of the creamy one skillet orzo served on a white plate

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

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


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.



Cashew Cream

  • 1/2 cup raw cashews, soaked in boiling water for 45 minutes and drained
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 2 teaspoons dijon mustard
  • 2 tablespoons lemon juice
  • 1/4 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


  • 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 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon hot red pepper flakes
  • 1 1/2 cups orzo
  • 1/2 cup dry white wine
  • 3 1/2 cups vegetable broth
  • 4 cups spinach, chopped if leaves are large
  • 1/2 cup oil-packed sun-dried tomatoes, drained before measuring, thinly sliced



  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

Keywords: vegan one skillet orzo and tofu