This Creamy Skillet Dijon Orzo with Tofu is a cozy, satisfying one-skillet vegetarian meal made with crispy pan-fried tofu, golden-brown mushrooms, tender orzo, kale, and a creamy Dijon sauce. Everything comes together in one pan for an easy weeknight dinner with plenty of flavor and very little cleanup!

Creamy Skillet Dijon Orzo and Tofu

Welcome to another recipe in my One and Done series, where the goal is simple: delicious meals that come together in one pot or one pan, and done under an hour from start to finish!

I used to love the combination of Dijon, chicken, and mushrooms, so I wanted to take those same savory, tangy flavors and turn them into a completely plant-based, full-meal situation. The result is this creamy skillet Dijon orzo with crispy tofu, mushrooms, and tender kale. The tofu gets pan-fried first until golden and crisp, then comes out of the skillet while the mushrooms get their chance to really brown. Once they’re nice and golden, aromatics, dry orzo, and the creamy Dijon-infused liquids are added directly to the same pan. The orzo simmers uncovered, soaking up all of those savory flavors, before kale gets folded in and the crispy tofu is nestled right back on top. Then everything gets covered and finishes cooking together until the orzo is tender and creamy. It’s the kind of easy one-pan vegetarian dinner that feels comforting without being heavy, and it has everything I want in a weeknight meal: protein, vegetables, carbs, and lots of flavor all in one skillet!

Why You’ll Love This Recipe

• One skillet = minimal cleanup: The tofu, mushrooms, orzo, and kale all come together in the same pan.
• Big Dijon flavor: Dijon adds brightness and savory depth without making the dish complicated.
• Weeknight-friendly: The ingredient list and cooking method are approachable enough for an easy weeknight dinner.
• Easy to customize: You can swap greens, adjust the Dijon, or add additional vegetables depending on what you have on hand.
• Part of my One and Done Series: It’s exactly the kind of recipe you can bookmark for busy nights!

Step-by-Step Instructions

1. Crisp the Tofu:

Toss torn tofu with cornstarch, Italian seasoning, garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Pan-fry in 1 tablespoon olive oil over medium-high heat, flipping occasionally, until golden and crisp, 15 to 20 minutes. Set aside.

2. Brown the Mushrooms and Aromatics:

Heat the remaining oil, cook mushrooms in an even layer with the remaining ½ teaspoon salt and pepper, undisturbed 3 to 4 minutes, then stir and cook 4 to 5 more minutes until deeply browned. Add onion and cook 2 to 3 minutes, then garlic for 30 seconds to 1 minute until fragrant.

3. Deglaze and Toast the Orzo:

Pour in the wine, scraping up browned bits. Stir in the dry orzo and cook 1 to 2 minutes, stirring frequently, until lightly toasted.

4. Simmer:

Add broth, vegan cream, and Dijon mustard. Reduce to medium-low and simmer gently, uncovered, 7 to 9 minutes, stirring every 1 to 2 minutes so the orzo doesn’t stick.

5. Finish, Rest and Enjoy!

Fold in the kale, nestle the tofu on top, cover, and cook 3 to 5 minutes until the kale is tender and the orzo is done. Rest covered 4 to 5 minutes off the heat, then garnish with dill and breadcrumbs and serve. Enjoy!

Tips and FAQs

• Press the tofu well: At least 15 to 20 minutes under a weight (or use a tofu press).
• Tear, don’t cube, the tofu: Those ragged, torn pieces have more surface area and catch the seasoning better, giving you crispy edges and craggy texture!
• Don’t crowd or rush the mushrooms: Leaving them undisturbed for the first 3 to 4 minutes is what creates that deep golden-brown color. Stirring too early steams them instead.
• Stir the orzo often during the simmer: Orzo releases starch kinda like risotto rice. That starch is what makes the sauce creamy, but it also loves to stick. A stir every 1 to 2 minutes is essential.
• Watch the liquid level before adding kale: You want a little liquid remaining so the kale has moisture to wilt into. If the pan looks dry, splash in ¼ cup more broth.
• Make it gluten-free: By swapping in a gluten-free orzo and checking that your broth is certified GF.

What can I use instead of white cooking wine?

Vegetable broth works perfectly as a substitute. A squeeze of lemon at the end can add back some of the brightness the wine provides.

Which non-dairy milks work best?

I like using a plant-based heavy creamy alternative (some brands I find are Country Crock, Violife, and Open Nature). Also look for any labeled “extra creamy” or barista-style — oat and soy milks tend to be richest.

Can I use different greens besides kale?

Absolutely. Spinach or Swiss chard work well, just add spinach during the final 2 minutes since it wilts much faster than kale.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 to 4 days. Reheat on the stovetop or microwave with a splash of broth or non-dairy milk to loosen the sauce, as the orzo absorbs liquid as it sits.

Can I prep any part of this recipe ahead of time?

Yes. Press and tear the tofu, dice the onion, slice the mushrooms, and chop the kale up to a day in advance. The dish itself is best made fresh, since the orzo continues absorbing sauce.

More Easy One Skillet Recipes

One Skillet, Big Flavor

If you’re looking for an easy plant-based dinner that doesn’t feel like you’re sacrificing on flavor, or washing a mountain of dishes, this Creamy Dijon Orzo with Crispy Tofu is for you! It’s cozy, creamy, savory, a little tangy, packed with vegetables and plant-based protein, and exactly the kind of one-pan meal I want to make on repeat!

If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Creamy Skillet Dijon Orzo and Tofu

Ashley

This Creamy Skillet Dijon Orzo with Tofu is a cozy, satisfying one-skillet vegetarian meal made with crispy pan-fried tofu, golden-brown mushrooms, tender orzo, kale, and a creamy Dijon sauce. Everything comes together in one pan for an easy weeknight dinner with plenty of flavor and very little cleanup!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Lunch/Dinner, Main, Main Course

Servings 6

Calories 370 kcal

Ingredients

  

1x2x3x

• 1 (16-ounce) block of extra-firm tofu, pressed and torn into 1”- inch cubes
• 1 tablespoon cornstarch
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoon salt, divided, plus more to taste
• 1 ½ teaspoon pepper, divided, plus more to taste
• 2 tablespoons olive oil, divided
• 12 oz cremini mushrooms, thinly sliced
• 1 red onion, diced (about 1 cup)
• 6 cloves fresh minced garlic
• ¼ cup white cooking wine, sub broth if needed
• 1 ½ cups dry orzo
• 3 cups vegetable broth
• ½ cup vegan heavy cream, or extra creamy non-dairy milk
• 3 tablespoons Dijon mustard
• 4 cups chopped kale, stems removed
• Fresh chopped dill, for garnish, optional
• Garlicky breadcrumbs, for garnish, optional

Instructions

 

• Add the tofu pieces to the bowl and sprinkle in the cornstarch, Italian seasoning, garlic powder, onion powder, 1 teaspoon salt and 1 teaspoon pepper. Toss gently until the tofu is thoroughly coated in the cornstarch and seasonings.
• Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the tofu and cook, flipping occasionally, until all sides are golden and slightly crisp around the edges, 15 to 20 minutes. Remove and set aside.
• Heat the remaining tablespoon in the same sauté pan over medium-high heat. Once the oil is hot, add the mushrooms in an even layer and season with the remaining ½ teaspoon of salt and pepper.
• Cook undisturbed for 3 to 4 minutes until the bottom sides are browned.
• Stir the mushrooms and continue cooking, stirring occasionally, until dark brown and slightly crisp around the edges, 4 to 5 more minutes.
• Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Then add the garlic and cook until fragrant, another 30 seconds to 1 minute.
• Pour in the wine, scraping up any brown bits at the bottom of the pan.
• Stir in the dry orzo and cook for 1 to 2 minutes, stirring frequently, until lightly toasted.
• Pour in the broth, cream and Dijon mustard, stirring to combine.
• Reduce the heat to medium-low and bring to a gentle simmer, then cooked uncovered for 7 to 9 minutes, stirring every 1 to 2 minutes so the orzo doesn’t stick to the bottom of the pan. It should have a little liquid left when you add the kale.
• Add the chopped kale folding it into the orzo.
• Nestle the reserved tofu pieces on top, cover and cook another 3 to 5 minutes, until the kale is tender and the orzo is fully cooked.
• Turn off the heat and let it rest covered for 4 to 5 minutes.
• Garnish with fresh dill and breadcrumbs (if using) and enjoy!

Video

Nutrition

Serving: 268gCalories: 370kcalCarbohydrates: 46.72gProtein: 17gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gFiber: 4g

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