October 1, 2026
One-Pan Tofu Marsala Orzo
This One-Pan Tofu Marsala Orzo puts a vegan spin on Chicken Marsala with crispy tofu, mushrooms, creamy orzo, and Marsala wine, all made in just one pan! It’s cozy, flavorful, and perfect for an easy weeknight dinner.
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more easy one-pan recipesOne-Pan Tofu Marsala Orzo
I will always have a soft spot for American casual restaurants. I grew up in a Filipino household, so our meals at home were mostly Filipino food. Going out to Olive Garden, Applebee’s, or Chili’s was a totally different experience, and as a kid, it really felt like a special occasion!
I still remember the first time I had Chicken Marsala at Olive Garden. I loved that combination of tender chicken, earthy mushrooms, and that rich, slightly sweet Marsala sauce. And apparently I never got over it, because years later, now that I’m plant-based, I’m still finding ways to recreate those flavors in new dishes. I’ve done One-Pot Marsala Pasta, Stuffed Marsala Shells, and now we’re adding One-Pan Tofu Marsala Orzo to the lineup!
This version swaps the chicken for crispy, seasoned tofu and turns the whole dish into a one-pan orzo situation. It’s cozy, savory, a little nostalgic, and most importantly, there’s only one pan to wash! Which is exactly what I want from a weeknight dinner.
Why You’ll Love This Recipe
- Everything cooks in one pan: The tofu gets crisped first, then the mushrooms, aromatics, orzo, sauce, and tofu all come together in the same pan.
- Ready in under an hour: Perfect for weeknights!
- Budget-friendly: Tofu, mushrooms, and pasta are affordable and accessible ingredients!
- It’s a great way to use tofu: If you usually find tofu boring or struggle with getting it crispy, this technique gives it plenty of texture and flavor.
- Meal-prep friendly: The leftovers make an easy lunch or dinner for the next day.
Step-by-Step Instructions
1. Season and Sear the Tofu:
Coat pressed tofu cubes with cornstarch, Italian seasoning, garlic powder, onion powder, salt, and pepper. Pan-sear in olive oil over medium-high heat until golden on all sides, about 15 to 20 minutes. Remove and set aside.
2. Sauté the Mushrooms and Aromatics:
In the same pan, brown sliced cremini mushrooms for 7 to 9 minutes total. Add diced onion, cook until translucent, then stir in garlic and thyme for 30 seconds until fragrant.
3. Toast the Orzo:
Stir in dry orzo with remaining salt and pepper. Cook 1 to 2 minutes, stirring frequently, until lightly toasted.
4. Simmer:
Add vegetable broth, non-dairy milk, and marsala wine, scraping up browned bits. Nestle tofu back into the pan, bring to a simmer, then reduce heat to medium-low. Cook uncovered for 12 to 15 minutes until orzo is tender.
5. Rest, Serve and Enjoy!
Turn off heat, cover, and let rest 4 to 5 minutes. Garnish with parsley and vegan parmesan before serving. Enjoy!
Tips and FAQs
- Getting Crispy Tofu: Press the tofu well before cubing, then coat evenly with cornstarch. Make sure you don’t overcrowd the pan (cook in batches if needed) and let the tofu sit undisturbed for a few minutes to develop a golden crust.
- Toasting the Orzo: Sautéing dry orzo in oil for 1 to 2 minutes before adding liquid enhances its nutty flavor and keeps it from turning mushy during simmering.
- Wine substitutions: No marsala? Use dry sherry or even a splash of soy sauce mixed with white wine for umami depth without alcohol!
- Pan size matters: Use a large skillet (12-inch minimum) or deep sauté pan. You need room to spread mushrooms in a single layer for proper browning, plus space for orzo and liquid without overflow.
- Best pan materials:
- Stainless steel: Develops the deepest browning on tofu and mushrooms; deglazes cleanly for rich sauce.
- Cast iron: Keeps tofu crispy edges intact; heavy build handles simmering well.
- Nonstick: Easiest cleanup and gentle on delicate tofu.
Is the marsala wine necessary?
It adds signature flavor, but dry sherry or a mix of white wine with a drop of soy sauce works as a substitute.
How long does this keep in the fridge?
Store cooled leftovers in an airtight container for up to 4 days. Reheat gently with a splash of broth to restore creaminess.
Can I freeze this?
Freeze for up to 3 months, though the orzo may soften upon reheating. For best results, freeze the sauce and tofu separately and cook fresh orzo when serving.
More Easy One-Pan Recipes
Give This One-Pan Tofu Marsala Orzo a Try!
This recipe is my little love letter to Chicken Marsala, casual Italian-American restaurants, and the joys of finding new ways to enjoy old favorites! 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!
One-Pan Tofu Marsala Orzo
Ingredients
- 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
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 2 tablespoons olive oil, divided
- 1 pound cremini mushrooms, thinly sliced
- 1 yellow onion, diced (about 1 cup)
- 6 cloves fresh minced garlic
- 1 tablespoon fresh thyme
- 1 ½ cups dry orzo
- 2 cups vegetable broth
- 1 cup extra creamy non-dairy milk
- ½ cup marsala wine
- Fresh minced parsley, for garnish, optional
- Shredded vegan parmesan, 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 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 thyme, and cook until fragrant, another 30 seconds to 1 minute.
- Stir in the dry orzo, season with the remaining teaspoon of salt and pepper, and cook for 1 to 2 minutes, stirring frequently, until lightly toasted.
- Pour in the broth, non-dairy milk and Marsala wine, scraping up any brown bits on the bottom of the pan and stirring to combine.
- Bring to a simmer and nestle the reserved tofu pieces on top.
- Reduce the heat to medium-low, cover and continue to simmer until the orzo is tender, 12 to 15 minutes.
- Turn off the heat and let it rest covered for 4 to 5 minutes.
- Garnish with fresh minced parsley and shredded parmesan, and enjoy!
