Creamy Skillet Dijon Orzo and Tofu

Ingredients

• 16 oz extra-firm tofu (Pressed and torn into 1-inch cubes.)
• 1 tbsp cornstarch
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp salt (Divided; plus more to taste.)
• 1.5 tsp black pepper (Divided; plus more to taste.)
• 2 tbsp olive oil (Divided.)
• 12 oz cremini mushrooms (Thinly sliced.)
• 1 cup red onion (Diced, about 1 cup.)
• 6 cloves fresh garlic (Minced.)
• 0.25 cup white cooking wine (Substitute vegetable broth if needed.)
• 1.5 cup dry orzo
• 3 cup vegetable broth
• 0.5 cup vegan heavy cream (Or extra-creamy non-dairy milk.)
• 3 tbsp Dijon mustard
• 4 cup kale (Chopped, stems removed.)
• fresh dill (Chopped, for optional garnish.)
• garlicky breadcrumbs (For optional garnish.)

Steps

1. 1

   Add the torn tofu to a bowl. Sprinkle in the cornstarch, Italian seasoning, garlic powder, onion powder, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Toss gently until the tofu is thoroughly coated.

2. 2

   Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. Once hot, add the tofu in an even layer.

3. 3

   Cook the tofu, flipping occasionally, until all sides are golden and slightly crisp around the edges, 15 to 20 minutes. Remove the tofu from the pan and set it aside.

4. 4

   Heat the remaining 1 tablespoon olive oil in the same pan over medium-high heat. Once hot, add the mushrooms in an even layer and season with the remaining ½ teaspoon salt and ½ teaspoon pepper.

5. 5

   Cook the mushrooms undisturbed for 3 to 4 minutes, until the undersides are browned.

6. 6

   Stir the mushrooms and continue cooking, stirring occasionally, until they are dark brown and slightly crisp around the edges, 4 to 5 minutes more.

7. 7

   Add the diced onion and cook, stirring often, until translucent, 2 to 3 minutes.

8. 8

   Add the minced garlic and cook until fragrant, another 30 seconds to 1 minute.

9. 9

   Pour in the white cooking wine, scraping up any browned bits from the bottom of the pan.

10. 10

    Stir in the dry orzo and cook for 1 to 2 minutes, stirring frequently, until lightly toasted.

11. 11

    Pour in the vegetable broth, vegan cream, and Dijon mustard. Stir to combine.

12. 12

    Reduce the heat to medium-low and bring the mixture to a gentle simmer. Cook uncovered for 7 to 9 minutes, stirring every 1 to 2 minutes so the orzo does not stick. Leave a little liquid in the pan before adding the kale.

13. 13

    Add the chopped kale and fold it into the orzo.

14. 14

    Nestle the reserved tofu on top. Cover the pan and cook for another 3 to 5 minutes, until the kale is tender and the orzo is fully cooked.

15. 15

    Turn off the heat and let the skillet rest, covered, for 4 to 5 minutes.

16. 16

    Garnish with chopped fresh dill and garlicky breadcrumbs, if using, and serve.

Notes

Use vegetable broth in place of the white cooking wine if needed. An extra-creamy oat or soy milk can replace the vegan heavy cream. Spinach or Swiss chard may replace the kale; add spinach during the final 2 minutes because it wilts faster. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stovetop or in the microwave with a splash of broth or non-dairy milk to loosen the sauce.

Nutrition per serving

• main
• vegetarian
• vegan
• one-pan
• skillet
• weeknight dinner
• high-protein
• comfort food