Creamy, Savory, Cheesy, smoky GARLIC PARMESAN ORZO With Paprika Tofu!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while still providing richness.

Press extra firm tofu for 15 minutes to remove excess moisture.

Chop onion, garlic, and fresh parsley or basil.

Slice tofu into 1/2 inch thick slices, shaping them to resemble chicken breasts.

In a shallow bowl, combine smoked paprika, garlic powder, black pepper, parsley, cornstarch, and salt.

Coat each tofu slice in the cornstarch mixture, ensuring all edges are covered.

Heat a skillet over medium-high heat and add oil.

Cook the coated tofu slices for 2-3 minutes on one side, then flip and cook for another 2 minutes.

Flip the tofu on thinner edges and cook for 15-20 seconds, then remove from skillet and let cool.

Bring a large pot of water to a boil, add salt, and then add orzo, cooking to preference.

Drain the orzo and splash with cold water, then mix in a teaspoon of olive oil and set aside.

Heat the skillet to medium or medium-low heat, add oil or vegan butter, and sauté minced garlic for 5-10 seconds.

Add chopped onion and a pinch of salt, cooking until the onion is golden, about 6-8 minutes, adding splashes of water as needed.

Add onion powder, garlic powder, smoked paprika, nutritional yeast, and salt to the golden onion.

Pour in a half cup of water and mix.

Add vegan yogurt or vegan cream cheese mixed with a tablespoon of flour and 2 tablespoons of water, stirring until smooth.

Bring the mixture to a boil, then add vegan cheese and spinach, tasting and adjusting flavors as desired.

Fold in the cooked orzo and simmer for about a minute before switching off the heat.

Slice the grilled tofu and place it on top of the creamy orzo, garnishing with fresh herbs and vegan parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens