This delicious Marry Me Tofu and Orzo is a one-pan meal that is sure to impress! It’s creamy, rich, and full of flavor—perfect for a romantic dinner (you might get proposed to after your date tries this dish, so be warned!) or just treating yourself!

Marry Me Tofu and Orzo

Looking for a dish that’s so delicious it might just lead to a proposal? Inspired by the viral Marry Me Chicken recipe, this Marry Me Tofu and Orzo is a one-pan meal that’s creamy, rich, and bursting with flavor! Whether you’re making a romantic dinner for two or treating yourself to something special, this recipe is guaranteed to impress!

Why You’ll Love This Marry Me Tofu and Orzo

• One-Pan Wonder: Minimal cleanup means more time to enjoy your meal.
• Rich and Creamy: The vegan heavy cream and parmesan create an ultra-luxurious texture!
• Packed with Protein: Crispy tofu makes this dish both satisfying and nourishing.
• Flavor Explosion: Sun-dried tomatoes, garlic, and Italian seasoning create an irresistible taste.
• Quick and Easy: Ready in about 30 minutes, making it perfect for busy weeknights.

How to Make Marry Me Tofu and Orzo

1. Crisp the Tofu:

To prepare the tofu, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, 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.

2. Make the Creamy Orzo:

Heat the remaining tablespoon of olive oil into the pan. Once hot, add the onion and sundried tomatoes. Cook, stirring often, until the onion is translucent, 5 to 6 minutes. Add the garlic and Italian seasoning, and sauté another 1 to 2 minutes. Next, add the orzo and toast for 1 to 2 minutes, stirring often, until lightly golden. Then, pour in the broth, heavy cream, and parmesan. Mix to combine and increase the heat to high. Once at a light boil, reduce the heat to low, and simmer, stirring every few minutes, until the orzo is cooked through and the mixture has thickened, 12-15 minutes. 

3. Add the Crispy Tofu and Spinach:

Add the crispy tofu into the pan, tossing to combine. Then working in batches, toss the spinach in and continue to cook just until it’s wilted, 1 to 2 minutes. 

4. Serve and Enjoy!

Serve immediately with more vegan parmesan and minced parsley. Enjoy!

Tips and FAQs:

• Crispy Tofu Perfection: For the best texture, use super firm tofu or press extra firm tofu before cooking.
• Toast the Orzo: Sautéing the orzo before adding the liquids enhances its nutty flavor and helps prevent sticking.
• Use Sun-Dried Tomato Oil: Instead of regular olive oil, use the oil from your jar of sun-dried tomatoes for an extra layer of flavor.
• Don’t Overcook the Spinach: Stir it in at the very end to keep it vibrant and fresh.
• Make It Gluten-Free: Swap orzo for gluten-free pasta or rice.

Can I make this Marry Me Tofu and Orzo ahead of time?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or unflavored plant-based milk.

Ready to Fall In Love?

This Marry Me Tofu and Orzo is rich, creamy, and packed with flavor! I hope you love this Marry Me Tofu and Orzo as much as I do! If you make it, I’d love to see! Snap a picture or take a video, share it on Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs! xx.

Marry Me Tofu and Orzo

Ashley

This delicious Marry Me Tofu and Orzo is a one-pan meal that is sure to impress! It’s creamy, rich, and full of flavor—perfect for a romantic dinner (you might get proposed to after your date tries this dish, so be warned!) or just treating yourself!

5 from 7 votes

Print Recipe Pin Recipe

Course Lunch/Dinner, Main, Main Course, Pasta

Cuisine Italian-inspired

Servings 4 Servings

Ingredients

  

1x2x3x

• 3 tablespoons olive oil, divided (I used the oil from a jar of sun-dried tomatoes)
• 1 (16-ounce) block of super firm tofu, cubed (or extra firm tofu, pressed, drained, and cubed)
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt and pepper
• 1 small white onion, diced
• ½ cup sun dried tomatoes, drained and chopped
• 6 cloves garlic, thinly sliced
• 2 teaspoons Italian seasoning
• ½ teaspoon red chili fakes
• 1 cup uncooked orzo
• 2 cups vegetable broth
• 1 cup vegan heavy cream
• 1 cup vegan parmesan shreds, plus more, for garnish
• 4 cups loosely packed spinach
• Fresh minced parsley or basil, for garnish, optional

Instructions

 

• To prepare the tofu, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, 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 into the pan.
• Once hot, add the onion and sundried tomatoes. Cook, stirring often, until the onion is translucent, 5 to 6 minutes.
• Add the garlic and Italian seasoning, and sauté another 1 to 2 minutes.
• Next, add the orzo and toast for 1 to 2 minutes, stirring often, until lightly golden.
• Pour in the broth, heavy cream, and parmesan.
• Mix to combine and increase the heat to high.
• Once at a light boil, reduce the heat to low, and simmer, stirring every few minutes, until the orzo is cooked through and the mixture has thickened, 12-15 minutes.
• Add the crispy tofu back into the pan, tossing to combine.
• In batches, toss the spinach in and continue to cook just until it’s wilted, 1 to 2 minutes.
• Serve immediately with more vegan parmesan and minced parsley. Enjoy!

Video

Keyword creamy orzo, creamy vegan pasta, easy vegan weeknight meal, Marry me tofu, one-pan tofu orzo, sun-dried tomato orzo, vegan creamy orzo

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