Skillet Bruschetta Tofu and Orzo
If bruschetta and a cozy one-pan dinner had a summer-inspired love child, this Skillet Bruschetta Tofu and Orzo would be it! Crispy panko-crusted tofu, tender orzo, juicy tomatoes, and garlicky breadcrumbs come together in one skillet for a fresh twist on the classic Italian appetizer. It's packed with bright summer flavors, satisfying textures, and everything you love about bruschetta!
Ingredients
For the Breadcrumbs:
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1½ teaspoons garlic powder
- 1 teaspoon salt
For the Tomato Topping:
- 1 pint cherry tomatoes, diced
- ½ cup diced red onion
- ½ cup thinly sliced fresh basil leaves
- 3 cloves fresh minced garlic
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
Ingredients:
- ⅓ cup panko breadcrumbs, finely ground in a blender or food processor
- 2 teaspoons Italian seasoning, divided
- 2 teaspoons salt, divided
- 1 teaspoon red chili flakes, divided
- 1 (16-ounce) block of extra-firm tofu, pressed and cut into 1”- inch cubes
- 2 tablespoons olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 white onion, diced (about 1 cup)
- 6 cloves fresh minced garlic
- Zest of 1 lemon
- 1 ½ cups uncooked orzo (about 255 grams)
- 2 ½ cups vegetable broth (about 20 fluid oz)
- Thinly sliced basil, for garnish, optional
Instructions
- To make the breadcrumbs, heat the olive oil in a skillet over medium heat. Once the oil is hot, add the breadcrumbs and season with the garlic powder and salt. Cook, stirring constantly until the breadcrumbs turn golden-brown, 4 to 5 minutes. Remove from the heat and set aside.
- For the tomato topping, place all the ingredients in a bowl and toss gently to combine. Set aside.
- Next, place the finely ground breadcrumbs, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon red chili flakes, mixing to combine.
- Add the cubed tofu to the bowl, tossing gently until the pieces are thoroughly coated.
- 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 both 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 onion and tomatoes and cook, stirring occasionally, until the onion is translucent and the tomatoes are slightly blistered, 5 to 6 minutes.
- Add the garlic and lemon zest and cook, stirring often, until fragrant, 1 to 2 minutes.
- Stir in the uncooked orzo and season with the remaining teaspoon Italian seasoning, salt, and ½ teaspoon red chili flakes. Toast for 1 to 2 minutes.
- Pour in the broth and stir well, scraping up any brown bits at the bottom of the pan.
- Nestle the reserved tofu back into the pan with the orzo and bring the mixture to a boil.
- Once at a boil, reduce the heat to medium-low, cover and simmer until the liquid is absorbed and the orzo is tender, 12 to 15 minutes. I suggest checking around 12 minutes, as it differs depending on how high the simmer temp is.
- Remove from the heat and top with garlic breadcrumbs, the tomato topping, and fresh basil. Enjoy!
Video
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