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Creamy Tomato Orzo with Crispy Tofu Cutlets

Creamy Tomato Orzo with Crispy Tofu Cutlets: A Cozy Vegan Treat

A delightful vegan dish featuring creamy tomato orzo paired with crispy tofu cutlets, perfect for a comforting dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup Orzo substitute with any short pasta or gluten-free orzo
  • 1 cup Cherry Tomatoes feel free to swap based on availability
  • 1/4 cup Sun-Dried Tomatoes
  • 3 tablespoons Nutritional Yeast or substitute with cornstarch for tofu
  • 2 cups Vegetable Broth use quality broth for better flavor
  • 1/2 cup Dairy-Free Cream or equal parts vegetable broth for a lighter touch
  • 1 teaspoon Onion Powder adjust according to taste
  • 1 teaspoon Italian Seasoning adjust according to taste
  • 1 teaspoon Thyme adjust according to taste
  • 1 teaspoon Oregano adjust according to taste
For the Crispy Tofu Cutlets
  • 14 ounces Extra Firm Tofu do not press for crispy texture
  • 2 tablespoons Soy Sauce or liquid aminos as a substitute
  • 1 cup Breadcrumbs use gluten-free breadcrumbs if preferred

Equipment

  • Oven
  • skillet
  • Sheet Pan
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a sheet pan by lightly greasing it with oil.
  2. Slice the extra firm tofu into thin cutlets and marinate with soy sauce for about 5 minutes.
  3. In a bowl, mix breadcrumbs with nutritional yeast and seasonings. Coat tofu cutlets in the breadcrumb mixture.
  4. Bake the tofu cutlets for 25 minutes, flipping halfway through for even crispiness.
  5. Sauté halved cherry tomatoes in a skillet over medium heat for 3-4 minutes until they blister.
  6. Stir in sun-dried tomatoes and minced garlic, sautéing for 2 more minutes until fragrant.
  7. Add orzo, nutritional yeast, thyme, oregano, vegetable broth, and dairy-free cream to the skillet, simmering for 10-12 minutes.
  8. Fold in fresh spinach and wilt for 1-2 minutes before serving hot with crispy tofu cutlets on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers separately in airtight containers. Reheat with a splash of water to restore creaminess.

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