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This vegan garlic orzo is a great easy dinner full of flavor. With delicious tofu and garlic parmesan orzo, you’ll want a second bowl. 

This is a tasty one! I hadn’t messed with orzo too much before working on this recipe.

The first time I made this recipe, it started as a lemon basil recipe, and I just couldn’t like it.

So the next time I made it, I 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.

This is a great meatless Monday meal or intro to tofu eating.

The tofu in this dish was out of this world delicious with tons of flavor.

The key here is cooking the tofu on medium heat and being patient for it to brown up; this can take up to 20 painfully long minutes.

But it doesn’t require a lot of babysitting, so you can do other things and occasionally stir 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.

Vegan Garlic Orzo Recipe Q&A

Can you make this favorite family dinner gluten-free?

Yes, you just need to buy gluten-free orzo, and everything else is already gluten-free.

Can I use something other than orzo?

If you don’t have orzo, you can use some kind of small pasta if you’d prefer.

But for the best results, I think orzo is best.

Can I make this nut-free?

If you can’t have cashews, you can buy a store-bought vegan parmesan cheese that’s nut-free.

The cashews are just in it to make a cashew parmesan.

Can I make this oil-free?

I don’t think it would taste nearly as good. The vegan butter brings a lot of flavor to this dish. 

But you could try and use more broth instead of vegan butter.

Is orzo rice or pasta?

Orzo is actually a pasta that looks similar to rice. But it definitely tastes like pasta.

Do I have to use tofu?

The tofu brings a ton of flavor; if you want to take it out, I would replace it with vegan chicken strips cut into bite-sized pieces.

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

Check out the full recipe at the bottom of this post.

• vegan butter or olive oil, but the vegan butter is better
• orzo pasta
• vegetable broth or vegan chicken 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, 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 veggie stock, 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 and cook until al dente.

While your orzo is cooking, start your tofu.

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

This combination gives the tofu great flavor.

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.

Add your cooked orzo, cashew parmesan, salt, and pepper to taste when your tofu is done.

This recipe works great if you have time in the morning to cook it up and then reheat it in the evening; it’s perfect for busy weeknights.

How do you serve this great dish?

This is best served warm. You can add some fresh veggies if you want, like some baby spinach, cremini mushrooms, or chopped parsley.

This makes a great main course or side dish.

How do you store leftovers?

Let it come to room temperature, then store it in an airtight container in the fridge for up to 5 days.

Can you freeze this?

You can freeze this in a freezer-safe sealed container for up to 3 months.

 It will taste the best fresh.

To reheat, let it defrost in the fridge and then reheat in a skillet on low heat, add some more vegan butter and maybe some additional vegan parmesan.

Want some other easy vegan recipes?

• The BEST Vegan Mac and Cheese
• Vegan Beef and Broccoli
• Vegan Bean Chili

Vegan Parmesan Tofu Orzo

Print Pin Rate

Prep : 10 minutes

Cook : 25 minutes

Total : 35 minutes

Servings: 4 -6 servings

Ingredients

• 2 TB vegan butter
• 2 cups orzo dry
• 2 cups vegetable broth
• 1 cup vegan parmesan *recipe
• salt and pepper to taste

Tofu

• 14 oz tofu drained
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp garlic powder

Cashew Parmesan

• 3/4 cup raw cashews
• 2 TB nutritional yeast
• 1/2 tsp garlic powder
• 3/4 tsp salt

Instructions

• Cook your orzo; take a pot with a lid, cook 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, crumble your tofu, and 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.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 67g | Protein: 26g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Sodium: 1001mg | Fiber: 4g | Sugar: 4g

Course: All Recipes

Cuisine: American

Keywords: vegan dinner, vegan parmesan tofu orzo

Author: Courtneys Homestead

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