Creamy One-Pan Mediterranean-Inspired Orzo
You’re going to love this Creamy One-Pan Mediterranean-Inspired Orzo! Juicy seasoned tofu, burst tomatoes, roasted red peppers, fresh kale, and salty olives are nestled in orzo and cooked in the same pan until creamy and delicious! It’s so flavorful, you won’t believe it all comes together in under 45 minutes!
Ingredients
- 1 16-ounce block of super firm tofu, cubed (or extra firm tofu, pressed, drained, and cubed)
- 2 tablespoons cornstarch
- 1 ½ teaspoons dried basil, divided
- 1 ½ teaspoons dried oregano, divided
- 1 ½ teaspoons smoked paprika, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more taste
- 1 teaspoon red chili flakes, optional, divided
- 3 tablespoons olive oil, divided
- 1 small white onion, diced
- 2 ½ cups fresh chopped tomatoes
- 6 cloves fresh minced garlic
- 1 ½ cups uncooked orzo
- ¾ cup roasted red peppers, drained and chopped
- ½ cup artichoke hearts, drained and chopped
- 1/3 cup kalamata olives, roughly chopped
- 4 cups vegetable broth
- 2 packed cups fresh kale, chopped
- 1 cup vegan mozzarella shreds, room temperature
- Juice of half a large lemon
- Fresh chopped dill, for garnish, optional
- Vegan feta, for garnish, optional
Instructions
- To prepare the tofu, toss the tofu cubes with cornstarch, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper, 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 8-10 minutes.
- Remove and set aside.
- Heat the remaining tablespoon of olive oil in the pan over medium heat.
- Once hot, add the onion and tomatoes.
- 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, roasted red peppers, artichoke hearts, and kalamata olives.
- Season with the remaining ½ teaspoon of dried basil, dried oregano, smoked paprika, salt, pepper, and chili flakes.
- 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, 17-20 minutes.
- Reduce the heat to low and mix in the kale, stirring to combine, 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 fresh mined dill and vegan feta, and enjoy!
Video
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