You’re going to love this Creamy One-Pan Mediterranean-Inspired Orzo! Juicy seasoned tofu, burst tomatoes, roasted red peppers, fresh kale, and salty olives are nestled in orzo and cooked in the same pan until creamy and delicious! It’s so flavorful, you won’t believe it all comes together in under 45 minutes!

Creamy One-Pan Mediterranean-Inspired Orzo

If you’re looking for a quick, flavor-packed meal that brings Mediterranean-inspired goodness to your table, this Creamy One-Pan Mediterranean-Inspired Orzo is for you! Juicy seasoned tofu, burst tomatoes, roasted red peppers, fresh kale, and salty olives come together in a creamy, one-pan dish that’s ready in under 45 minutes. Perfect for weeknights, meal prep, or impressing guests with minimal effort!

Why You’ll Love This Creamy One-Pan Mediterranean-Inspired Orzo

✔ One-Pan Wonder: Fewer dishes, more flavor! Everything cooks in one pan for easy cleanup.
✔ Bursting with Flavor: Mediterranean-inspired ingredients like olives, roasted red peppers, and fresh herbs make this dish sing.
✔ Creamy and Comforting: The orzo absorbs all the delicious flavors, creating a lusciously creamy texture.
✔ Protein-Packed: Crispy, seasoned tofu adds a hearty, satisfying bite.
✔ Customizable: Easily swap in your favorite veggies or proteins for a personalized touch.

Step-by-Step Instructions

1. Prepare the Tofu:

First, cut the super firm tofu into cubes (press extra firm tofu if using). Then, toss the tofu cubes with cornstarch, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon chili flakes (if using). Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Pan-fry the tofu until golden brown and crispy, about 8-10 minutes. Remove and set aside.

2. Sauté the Aromatics:

Heat the remaining tablespoon of olive oil in the same pan over medium heat. Add the diced onion and fresh chopped tomatoes. Cook, stirring often, until the onion is translucent, about 5-6 minutes. Then, stir in the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add the Orzo and Veggies:

Stir in the uncooked orzo, roasted red peppers, artichoke hearts, and kalamata olives. Season with the remaining ½ teaspoon of dried basil, dried oregano, smoked paprika, salt, pepper, and chili flakes. Mix everything well.

4. Cook the Orzo:

Pour in the vegetable broth and increase the heat to high. Once it reaches a light boil, reduce the heat to medium and let it simmer. Stir every few minutes to prevent sticking. Cook until the orzo is tender and the mixture has thickened, about 15-20 minutes.

5. Finish and Enjoy!

Reduce the heat to low and stir in the chopped fresh kale. Cook until the kale is lightly wilted, about 2-3 minutes. Add the vegan mozzarella shreds and the reserved tofu. Stir well until the cheese has melted and everything is combined. Squeeze in the juice of half a lemon and mix thoroughly. Taste and adjust seasoning as needed. Top with fresh chopped dill and vegan feta, if using. Serve immediately and enjoy!

Tips and FAQs

• Use Super Firm Tofu: If using extra firm, press it well to remove excess moisture.
• Don’t Overcook the Orzo:  Stir frequently and keep an eye on the liquid to maintain a creamy, not mushy, consistency.
• Fresh Lemon Juice is Key: Adds brightness and enhances the Mediterranean flavors.
• Use Room Temperature Cheese: This helps it melt smoothly into the sauce.
• Stir in Cheese at the End: This ensures a smooth, melted consistency without clumping.
• Make It Spicier: Add extra red chili flakes for a bolder kick.

Can I use a different pasta?

While orzo works best, but you can try small pasta shapes like ditalini or acini de pepe. Adjust the cooking time as needed.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen it up.

Can I make this gluten-free?

Yes! Swap the orzo for gluten-free pasta! That said, please note cooking times may vary if subbing for a gluten-free option.

Ready to Make This Creamy One-Pan Mediterranean-Inspired Orzo?

This dish is proof that easy meals can be incredibly flavorful! Whether you’re cooking for a weeknight dinner or meal prepping for the week, this Creamy One-Pan Mediterranean-Inspired Orzo is guaranteed to satisfy! If you give this recipe a try, let me know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Creamy One-Pan Mediterranean-Inspired Orzo

Ashley

You’re going to love this Creamy One-Pan Mediterranean-Inspired Orzo! Juicy seasoned tofu, burst tomatoes, roasted red peppers, fresh kale, and salty olives are nestled in orzo and cooked in the same pan until creamy and delicious! It’s so flavorful, you won’t believe it all comes together in under 45 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep

Cuisine American, Mediterranean-Inspired

Servings 4

Ingredients

  

1x2x3x

• 1 16-ounce block of super firm tofu, cubed (or extra firm tofu, pressed, drained, and cubed)
• 2 tablespoons cornstarch
• 1 ½ teaspoons dried basil, divided
• 1 ½ teaspoons dried oregano, divided
• 1 ½ teaspoons smoked paprika, divided
• 1 teaspoon kosher salt, divided, plus more to taste
• 1 teaspoon fresh cracked black pepper, plus more taste
• 1 teaspoon red chili flakes, optional, divided
• 3 tablespoons olive oil, divided
• 1 small white onion, diced
• 2 ½ cups fresh chopped tomatoes
• 6 cloves fresh minced garlic
• 1 ½ cups uncooked orzo
• ¾ cup roasted red peppers, drained and chopped
• ½ cup artichoke hearts, drained and chopped
• 1/3 cup kalamata olives, roughly chopped
• 4 cups vegetable broth
• 2 packed cups fresh kale, chopped
• 1 cup vegan mozzarella shreds, room temperature
• Juice of half a large lemon
• Fresh chopped dill, for garnish, optional
• Vegan feta, for garnish, optional

Instructions

 

• To prepare the tofu, toss the tofu cubes with cornstarch, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon chili flakes (if using).
• Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat and pan-fry the tofu until golden brown and crispy, about 8-10 minutes.
• Remove and set aside.
• Heat the remaining tablespoon of olive oil in the pan over medium heat.
• Once hot, add the onion and tomatoes.
• Cook, stirring often, until the onion is translucent, 5 to 6 minutes.
• Add the garlic and cook until fragrant, 1 to 2 minutes.
• Next, add the orzo, roasted red peppers, artichoke hearts, and kalamata olives.
• Season with the remaining ½ teaspoon of dried basil, dried oregano, smoked paprika, salt, pepper, and chili flakes.
• Stir to combine and pour in the broth.
• Increase the heat to high.
• Once at a light boil, reduce the heat to medium, and simmer, stirring every few minutes, until the orzo is cooked through and the mixture has thickened, 17-20 minutes.
• Reduce the heat to low and mix in the kale, stirring to combine, lightly wilted, 2 to 3 minutes.
• Next, stir in the mozzarella shreds and reserved tofu.
• Continue to stir until the cheese has melted throughout and everything is thoroughly combined.
• Add the lemon juice, give it a good mix, then taste and adjust seasonings if necessary.
• Garnish with fresh mined dill and vegan feta, and enjoy!

Video

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