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.