Creamy One-Pan Lemon Pepper Tofu and Orzo
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!
Ingredients
- 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
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