-Vegan Cashew Parmesan Orzo-

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This is a tasty one! I hadn’t really messed with orzo too much prior to working on this recipe. This recipe actually started out as a lemon basil one and I just couldn’t like it. So the next time I made it I totally switched it up hence the vegan cashew parmesan orzo.

And boy am I glad I did. My pickiest of picky eaters looked at this and said no way, not trying that. After some serious mom faces and saying JUST ONE BITE, he obliged and guess what… he LOVED it.

I may have been doing a secret happy dance because when he loves something it means dinner is going to go well and I don’t have to spend half my night telling him to take another bite.

I hope this goes over as well in your house.

The tofu in this dish was out of this world delicious! The key here is cooking the tofu on medium heat and being really patient for it to brown up, this can take up 20 painfully long minutes. But it doesn’t require a whole lot of babysitting so you can be doing other things and occasionally stirring it.

I actually make this recipe in the morning and stick it in the fridge to reheat for dinner. I almost think it tastes even better having time to combine the flavors all day.

My cashew parmesan recipe is super easy to make and only takes a minute or two so don’t let that scare you away.

What do you need for this vegan parmesan tofu orzo recipe?

• vegan butter
• orzo
• vegetable broth
• salt and pepper to taste
• 14 oz tofu, drained
• black pepper
• salt
• garlic powder
• raw cashews
• nutritional yeast
• garlic powder

How do you make it?

Start by cooking your orzo, take a pot with a lid and add your 1 TB vegan butter and cook your dry orzo in the vegan butter for about 1-2 minutes, stirring.

Now add your 2 cups vegetable broth, stir, place a lid on and cook for 8 minutes. *The cooking time may vary depending on your orzo, check the back of your box.

While your orzo is cooking start your tofu.

Take a skillet on medium heat, melt your remaining 1 TB vegan butter and crumble your tofu, then add black pepper, salt, and garlic powder.

Cook on medium heat for 10-15 minutes until it’s starting to brown, don’t be tempted to turn up the heat, it may take an additional 5 minutes.

While your tofu is cooking make your cashew parmesan.  

Mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it’s a little finer than cornmeal.  Set aside.

When your tofu is done add your orzo, cashew parmesan, salt and pepper to taste.

This recipe works great if you have time in the morning to cook it up and then reheat in the evening.

<3 Courtney

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