Say hello to your new favorite weeknight dinner! This Creamy Lemon Pepper Tofu and Orzo is simple, satisfying, and full of bright, zesty flavors! Crispy tofu is paired with creamy orzo simmered in a garlicky lemon broth, then finished with mozzarella, spinach, and peas – perfect for spring or any time you’re craving something creamy yet still bright and fresh!

Creamy Lemon Pepper Tofu and Orzo

Say hello to your new favorite weeknight dinner! This Creamy Lemon Pepper Tofu and Orzo is cozy, zesty, and packed with flavor! Crispy, golden brown tofu cubes are nestled in creamy orzo simmered with garlic, lemon, spinach, and peas, then finished with melty cheese. It’s the ultimate balance of comforting and fresh — perfect for spring or any time you’re craving something creamy and delicious!

Why You’ll Love This Recipe

• Everything Made in One Skillet: Less mess, fewer dishes, and more time to enjoy dinner!
• Creamy + Zesty: The richness of the mozzarella and orzo is brightened by fresh lemon juice and zest.
• Perfect for Spring and Summer: Peas, spinach, and lemon make this dish light and perfect for warmer weather!
• Accessible and Affordable: Uses minimal ingredients, many of which pantry staples and common grocery store items that are generally affordable and shelf stable!
• Ready in Under an Hour: Great for weeknights when you want something quick but cozy and nutritious!
• Nutrient-dense and Delicious! Protein-packed tofu, fiber-rich veggies and creamy orzo make this dish not only delicious, but packed with nutrients! A wine-win!

Step-by-Step Instructions

1. Prep and Crisp the Tofu:

Toss cubed tofu with cornstarch, lemon pepper seasoning, garlic powder, salt, and red chili flakes (if using). Heat 2 tablespoons of olive oil in a large sauté pan and cook the tofu until golden and crispy, about 8–10 minutes. Remove and set aside.

2. Sauté the Aromatics:

In the same skillet, heat the remaining tablespoon of olive oil. Add diced onion and cook until translucent, 5–6 minutes. Stir in the garlic and cook until fragrant, 1–2 minutes.

3. Cook the Orzo:

Add the orzo, season with more lemon pepper, chili flakes, salt, and lemon zest. Stir well, then pour in the vegetable broth. Bring to a gentle boil, reduce to a simmer, and cook for 15–20 minutes, stirring occasionally, until the orzo is tender and creamy.

4. Add the Veggies and Tofu:

Once the orzo is cooked, reduce the heat to low. Stir in the spinach and peas and cook for 2–3 minutes until the spinach is wilted. Fold in the vegan mozzarella and cooked tofu until everything is combined and the cheese is melty.

5. Garnish and Enjoy!

Squeeze in the lemon juice and give it a final mix. Taste and adjust salt or lemon as needed. Top with chopped parsley and crumbled vegan feta if desired. Serve warm!

Tips and FAQs

• Use super firm tofu: It holds its shape best and crisps up beautifully, plus you don’t have to press it, which saves time! If needed, you can use extra-firm tofu. Just make sure to press it for 20 to 30 minutes to remove as much moisture as you can.
• Get the tofu crisp: Cooking the tofu until it’s irresistibly golden brown creates the perfect crispy exterior that contrasts beautifully with the creamy, garlicky orzo.
• Warm your cheese: Let the vegan mozzarella sit out at room temp for easier melting! It’s my life hack!
• Customize it: Swap in kale for spinach or add mushrooms for extra umami!
• Zest before you juice: It’s much easier to zest a lemon whole!

Can I make this ahead of time?

Yes! This dish keeps well in the fridge for up to 4 days. Just reheat on the stovetop or in the microwave with a splash of broth or water.

Can I make this gluten-free?

Absolutely! Just sub in gluten-free orzo or small gluten-free pasta. Keep in mind cooking times may differ.

What if I don’t have lemon pepper seasoning?

No lemon pepper seasoning? No problem! Sub for about 2 tablespoons of fresh lemon zest mixed with 1 teaspoon for fresh cracked black pepper.

Can I use a different protein?

Totally! Try chickpeas, soy curls or tempeh for a different plant-based option. Again, keep in mind that cooking times may differ.

Let’s Make Dinner Delicious and Easy!

This Creamy Lemon Pepper Tofu and Orzo is proof that weeknight dinners don’t have to be boring! It’s cozy, vibrant, and comes together in just one skillet — no fuss, no mess! Whether you’re cooking for yourself, your family, or friends, this dish delivers big flavor with minimal effort.

If you try this dish and enjoy it, I wanna 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_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Creamy One-Pan Lemon Pepper Tofu and Orzo

Ashley

Say hello to your new favorite weeknight dinner! This Creamy One Pan Lemon Pepper Tofu and Orzo is simple, satisfying, and full of bright, zesty flavors! Crispy tofu is paired with creamy orzo simmered in a garlicky lemon broth, then finished with mozzarella, spinach, and peas – perfect for spring or any time you’re craving something creamy yet still bright and fresh!

5 from 3 votes

Print Recipe Pin Recipe

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

Cuisine American, Italian-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
• 2 tablespoons salt-free lemon pepper seasoning divided
• 1 ½ teaspoons kosher salt divided, plus more to taste
• 1 teaspoon garlic powder
• 1 teaspoon red chili flakes optional, divided
• 3 tablespoons olive oil divided
• 1 small yellow onion diced
• 6 cloves fresh minced garlic
• 1 ½ cups uncooked orzo
• 4 cups vegetable broth
• Zest of half a lemon plus the juice, divided
• 6 cups baby spinach about 6 ounces
• 1 cup peas
• 1 cup vegan mozzarella shreds room temperature
• Vegan parmesan for garnish, optional
• Fresh chopped parsley for garnish, optional

Instructions

 

• To prepare the tofu, toss the tofu cubes with cornstarch, 1 tablespoon lemon pepper seasoning, 1 teaspoon salt, garlic powder, 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 to 10 minutes.
• Remove and set aside.
• Heat the remaining tablespoon of olive oil in the pan over medium heat.
• Once hot, add the onions.
• 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.
• Season with the remaining tablespoon of lemon pepper seasoning, ½ teaspoon red chili flakes, ½ teaspoon salt and lemon zest.
• 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, 15 to 20 minutes.
• Reduce the heat to low and mix in the spinach and peas, stirring to combine, until the spinach is 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 a sprinkle of parmesan and fresh minced parsley, and enjoy!

Video

Keyword creamy lemon pepper tofu, creamy vegan orzo, easy weeknight vegan dinner, lemon garlic tofu pasta, lemon pepper tofu recipe, lemon tofu orzo, one pan tofu and orzo, vegan lemon orzo recipe, vegan one pan dinner

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