April 7, 2026
Creamy Broccoli Cheddar Orzo
This delicious one-pan Creamy Broccoli Cheddar Orzo is inspired broccoli cheddar soup! It’s cheesy, comforting, and can be made in about 30 minutes! Perfect for weeknights and meal-prepping!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsCreamy Broccoli Cheddar Orzo
This delicious one-pan Creamy Broccoli Cheddar Orzo is inspired by the beloved soup! It’s cheesy, comforting, and comes together in just about 30 minutes—perfect for busy weeknights and meal prepping. With crispy tofu for protein and a rich, creamy sauce, this dish is a wholesome and satisfying meal that everyone will love!
Why You’ll Love This Recipe
- Quick & Easy: The ingredients list it accessible & affordable , and ready in just about 30 minutes with minimal effort.
- One-Pan Meal: Fewer dishes, more flavor!
- Cheesy & Comforting: Inspired by classic soup! A dish beloved by so many.
- Packed with Veggies: Loaded with broccoli, carrots, and garlic.
- High in Plant-Based Protein: Crispy tofu adds a satisfying bite.
- Perfect for Meal Prep: Stays creamy and delicious even the next day!
Step-by-Step Instructions
1. Prepare the Tofu:
Toss cubed tofu with cornstarch, smoked paprika, garlic powder, salt, and pepper until coated. Pan-fry in olive oil until golden and crispy. Set aside.
2. Sauté the Aromatics:
Cook diced onion and broccoli stems until softened. Stir in garlic, smoked paprika, and cayenne for depth of flavor. Continue to cook until the garlic is fragrant, 1 to 2 more minutes.
3. Toast and Simmer:
Stir in orzo and let it toast for a minute. Add broccoli florets, shredded carrots, vegetable broth, and vegan heavy cream. Let simmer, stirring every so often, until the orzo is cooked through and the mixture has thickened.
4. Add the Cheese:
Stir in vegan cheddar until fully incorporated. Continue to stir over low heat until most of it melts throughout the mixture.
5. Combine Serve and Enjoy!
Toss in the crispy tofu, garnish with parsley, and enjoy!
Tips and FAQs
- Press the tofu: If using extra-firm tofu, press out excess moisture for crispier results.
- Toast the orzo: This enhances its flavor and helps prevent sticking.
- Use room temperature cheese: This helps it melt smoothly into the sauce.
- Add a spicy kick: Increase the cayenne for a little extra heat.
- Meal prep tip: Store in an airtight container for up to 4 days. Reheat with a splash of broth to maintain creaminess.
What can I use instead of heavy cream?
Homemade cashew cream, coconut cream, or full fat coconut milk. Kepp in mind if using coconut cream or coconut milk, there may be a slight coconut-y flavor, but I don’t mind it.
Can I make Broccoli Cheddar Orzo gluten-free?
Yes! Substitute the orzo with gluten-free orzo or rice for a similar texture. Please note if using gluten-free pasta or rice, cooking times may differ.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a bit of broth to restore creaminess.
Is this creamy broccoli cheddar orzo freezer-friendly?
This dish is best enjoyed fresh, but you can freeze it in an airtight container for up to 2 months. Reheat with extra broth to restore creaminess.
Creamy Broccoli Cheddar Orzo: A One Pan Wonder!
If you love creamy, cheesy, one-pan meals, this Creamy Broccoli Cheddar Orzo is going to be your new go-to recipe! Packed with flavor, protein, and veggies, it’s a dish that checks all the boxes. Whether you’re making it for a quick weeknight meal or prepping ahead for the week, this recipe is bound to be a favorite!
If you give this Creamy Broccoli Cheddar Orzo 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 Broccoli Cheddar Orzo
Ingredients
- 3 tablespoons olive oil, divided
- 1 16-ounce block of super firm tofu, cubed (or extra firm tofu, pressed, drained, and cubed)
- 2 tablespoons cornstarch
- 2 teaspoons smoked paprika, divided
- 1 teaspoon garlic powder
- ½ teaspoon salt and pepper
- 1 small white onion, diced
- ½ pound broccoli crowns, stems and florets separated and divided, finely chopped (about 2 heaping cups)
- 6 cloves garlic, thinly sliced
- 1 teaspoon cayenne powder optional
- 1 ½ cups uncooked orzo
- 1 cup shredded carrots
- 3 cups vegetable broth
- 1 cup vegan heavy cream
- 1 ¼ cups vegan cheddar shreds, at room temperature
- Fresh minced parsley for garnish, optional
Instructions
- To prepare the tofu, toss the tofu cubes with cornstarch, 1 teaspoon smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- 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 finely chopped broccoli stems.
- Cook, stirring often, until the onion is translucent, 2 to 3 minutes.
- Add the garlic, season with the remaining teaspoon of smoked paprika and cayenne pepper and sauté another 1 to 2 minutes.
- Next, add the orzo and toast for 1 to 2 minutes, stirring often, until lightly golden.
- Stir in the broccoli florets and shredded carrots, mixing to combine.
- Pour in the broth and heavy cream.
- Mix to combine and increase the heat to high.
- Once at a light boil, reduce the heat to medium-low, and simmer, stirring frequently, until the orzo is cooked through and the mixture has thickened, 12-15 minutes.
- Reduce the heat to low and mix in the cheese.
- Continue to stir until most of the cheese has melted throughout, 2 to 3 minutes.
- Toss in the tofu and mix to combine.
- Taste and adjust seasonings, if necessary.
- Garnish with minced parsley and enjoy!
