Garlic Parmesan Orzo Pasta with Paprika Tofu
Garlic parmesan orzo pasta is a 30-minute meal starring tender orzo in a creamy, cheesy, garlic sauce. Top it with this pan seared paprika tofu for a super easy dinner. (gluten-free, soy-free, and nut-free options)
Servings: 4
Ingredients
For the Orzo
- 5 ounces orzo ¾ cup
- 1/2 teaspoon salt
For the Tofu
- 14 ounces extra firm tofu pressed for at least 15 minutes
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley or oregano
- 1/4 teaspoon black pepper
- 1 ½ teaspoons paprika
- 1/4 teaspoon cayenne, optional
- 1 1/2 tablespoons cornstarch
- 2 teaspoons oil to cook the tofu
For the Sauce
- 2 teaspoons oil or vegan butter
- 5 cloves garlic finely chopped
- ½ cup chopped onion
- ¼ teaspoon chili flakes
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon nutritional yeast or more, to taste
- ⅓ cup non-dairy cream, or non-dairy yogurt, or vegan cream cheese
- 1 tablespoon flour mixed in 2 tablespoons water
- ½ cup frozen spinach or more, to taste
- 2 to 3 tablespoons vegan parmesan and vegan mozzarella
- fresh parsley, or basil or other herbs for garnish
- more vegan parmesan for garnish
Instructions
Cook the orzo.
- Heat a large pot of water over medium-high heat. Use at least 4-5 cups of water. Once the water comes to a boil, add the salt and orzo, then reduce the heat to medium. Cook until the orzo is cooked to preference. Check the package for the recommended cooking time, then test it, cooking for another minute, if needed. Drain the pasta, rinse with cold water, and drizzle with a few drops of olive oil. Toss well, and set aside.
Make the crispy tofu.
- Press the tofu, if you haven’t already, then slice into about ½-inch or slightly thinner rectangles. You’ll get about 6 or 7 slices from the block. You can keep these slices as is or shape them into chicken-like slices by removing some of the edges of the tofu. ( you can also cube or tear tofu into bite size pieces and use)
- In a shallow bowl, mix all the spices for the tofu and the cornstarch really well and spread the mixture in the bowl. Take each tofu slice, place it in the bowl, and flip it around to coat with the cornstarch mixture on all sides, including the thinner edges. Lightly dab to remove any excess, and place it on a plate. Repeat for all of the tofu slices.
- Heat a large skillet over medium-high heat. Add the oil, and once hot, add the tofu slices or torn pieces. Spread evenly and let them cook undisturbed for 2-3 minutes or until the bottom turns golden. Flip and cook the other side until golden and slightly browned. Remove from the skillet and set aside.
Make the sauce.
- In the same skillet you used for the tofu, heat the skillet over medium-low heat. Add the oil or vegan butter, then mix in the garlic and cook for 5-10 seconds. Add the onion and a good pinch of salt, mix in, and cook for a minute. Increase the heat to medium, add a splash of water and the chili flakes, then mix and continue cooking until the onion turns golden. Add splashes of water in between to help brown it evenly. Depending on your skillet and stove, this will take about 6-8 minutes.
- Add the smoked paprika, garlic powder, onion powder, nutritional yeast. You can also add some Italian herbs, if you like. Stir in the non-dairy cream or vegan cream cheese. Mix the flour and water well until there are no lumps, then add it to the skillet along with 1 cup of water. Mix everything in, pressing and mixing in the non-dairy cream cheese. Bring the mixture to a boil, then taste and adjust the salt and seasoning. Add the vegan cheese (mozzarella and Parmesan) at this point.
- Fold in the spinach and mix in. Let it simmer for a minute, then mix in the cooked orzo, and let it simmer for another minute before switching off the heat.
Serve.
- Garnish with chopped herbs, like fresh parsley or basil and a good sprinkling of vegan parmesan. Slice the crispy tofu and add a helping of orzo to your serving plate. Place the tofu slices on top of the orzo, sprinkle with more parmesan and chili flakes, if desired, and serve.
Video
Notes
Any leftover tofu pieces from shaping can be crumbled and folded into the sauce before adding the orzo.
Nut-free, use nut-free non-dairy cream cheese and vegan parmesan. For a gluten-free, use gluten-free orzo and substitute cornstarch for the flour in the sauce.
For soy-free, use soy-free proteins, like chickpea tofu, pumpkin seed tofu, seitan, soy-free vegan chicken, or chickpeas. For a heartier meal, serve with roasted vegetables on the side.
For soy-free, use soy-free proteins, like chickpea tofu, pumpkin seed tofu, seitan, soy-free vegan chicken, or chickpeas. For a heartier meal, serve with roasted vegetables on the side.
Nutrition
Calories: 298kcal | Carbohydrates: 43g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 620mg | Potassium: 480mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3242IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 3mg