If you make me dinner in a creamy sauce, it’s guaranteed to be eaten. The saucier and creamier it is means it’s often going to be made often in our house.
This vegan alfredo made with orzo is the best of everything you love. You’re still getting the pasta feel from the orzo but it all fits on a spoon and you don’t have to worry about slurping long noodles or making a mess. As parents, we know how messy that can be –even with teens!
It truly begs to be scooped up with some crunchy bread. You know those types of sauces!
Jump to:
Why You’ll Love This Recipe
- Easy to Find Ingredients – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time
- Good Year Round – It’s one of those dishes that’s worth the effort to make a few times a year!
- Simple Enough For Weeknight Family, Good Enough For Company – I love the meals that are on rotation at my house, but I also have them in my arsenal for when we have company over. This is one of those meals.
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
Ingredients and Substitutions
Gather your ingredients!
Orzo
We’re using canned chickpeas that we rinse and drain. You can also use dried chickpeas that you cook prior to starting this recipe.
Substitute: Pearl couscous, quinoa or white rice could work as subs. You just want to make sure it can cook completely in roughly 15 minutes.
Aromatics
Onions and garlic are pulling their weight in helping build base flavor that is absolutely crucial for meals like this.
Dried Spices
We’re using garlic powder, italian seasoning, onion powder, smoked paprika, chives, red chili flakes, salt, and pepper to layer flavor into our meal.
Lemons
You’ll want fresh lemons for this recipe since we’re using the zest and juice from them. The zest is added into the spice blend as well as ending of the dish for the ultimate brightness to this dish.
Tofu
I’m using extra-firm tofu for this recipe.
Substitute: You could use pumfu or fava bean tofu if you can’t have soy-based tofu. Alternatively, you could use seitan or a mock-chicken substitute instead.
See my recipe card below for a complete list of the ingredients with measurements.
Other Creamy Pastas to Try:
🥳 Get the Full Recipe
One Pot Creamy Orzo Alfredo
Ingredients
For the Tofu “Chicken”
- 1 block extra firm tofu pressed and torn into chunks
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons vegan chicken (poultry) seasoning (or all purpose seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried chives
- ½ teaspoon red chili flakes (optional
- ½ teaspoon black pepper
- ⅛ teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
For the Alfredo Orzo
- 1 tablespoon vegan butter
- 6 cloves garlic minced
- 1 yellow onion finely chopped
- 1 ¼ cups dry orzo
- 2 ½ cups vegetable broth
- ¾ cup unsweetened oat milk or cashew milk
- ½ cup vegan parmesan
- 2-3 tablespoons vegan cream cheese (or ¼ cup blended soaked cashews)
- 1 teaspoon lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt + black pepper to taste
For serving
- chopped fresh parsley
- vegan parmesan
- crunchy bread
Instructions
Sear the Tofu
- Into a bowl, add 1 tablespoon each soy sauce and apple cider vinegar. Stir together. The add 1 ½ teaspoon vegan chicken seasoning (or all-purpose seasoning), 1 teaspoon each garlic powder, onion powder, smoked paprika, and dried chives, ½ teaspoon each red chili flakes and black pepper, and ⅛ teaspoon salt. Toss together to evenly coat, Then add 2 tablespoon cornstarch and toss again.
- Heat a large deep skillet or Dutch oven over medium-high heat with 1 tablespoon olive oil. Add tofu and let it sit undisturbed for a few minutes before flipping so it develops deep golden edges. Cook about 8–10 minutes total until crispy and browned. Remove tofu and set aside.
Alfredo
- Lower heat to medium. Add 1 tablespoon vegan butter directly into the same pot.
- Once melted, add 6 cloves minced garlic and sauté about 30 seconds until fragrant. Add 1 ¼ cups dry orzo and toast 1–2 minutes in the garlic butter.
- Pour in 2 ½ cups broth and ¾ cup oat milk. Bring to a gentle simmer and stir frequently so the orzo gets creamy and doesn’t stick. Cook about 8–10 minutes until the orzo is tender and most liquid is absorbed. If it gets too thick too early, add a splash more broth.
- Stir in: ½ cup vegan parmesan, 2-3 tablespoon cream cheese (or cashew cream), 1 teaspoon lemon juice, 1 teaspoon garlic powder, and salt and black pepper to taste. The sauce should become glossy and creamy. Taste and adjust seasoning as desired.
- Fold most of the tofu back or just add it to the top after plating. Top with chopped parley, more vegan parm, and/or black pepper if desired.
Notes
Video
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
Recipe FAQs:
For the cashew cream – you can swap with coconut milk if you can have that or- use a safe for your non-dairy milk preferably a creamier one (for example, extra creamy oat milk). You’ll also want to make sure to use a safe for you vegan parm and butter.
We don’t recommend freezing this dish.
Yes, this dish is good for 3-5 days after it’s made. Store in a tightly sealed container in the fridge when not using.
We typically pair this with a small salad and some crunchy bread on the side! You could also serve this over baked potatoes if you want!
Rate and Review
We would love to hear what you think!
Comments
No Comments