Bold and Spicy Veggies and Orzo
This creamy Creole-style veggie and orzo recipe comes together in just 30 minutes!
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I have a deep love for Creole food, and while I wouldn’t call this easy vegetarian recipe a traditional Creole dish it does borrow a lot of those delicious, spicy flavors that make Creole food so unique. If there’s one word I could use to describe to vegan recipe, it would be: flavorful. This isn’t the time to be shy when using spices. I’ve included a recipe for homemade Creole seasoning below, and you may be surprised to see that you already have some these spices in your pantry!
The inspiration for this 30 minute vegan dinner came while I was dreaming up ways to make tofu taste more interesting. Don’t get me wrong, I’m a huge fan of tofu and naturally eat a lot of it as a vegetarian, but sometimes you’re craving something different. I could eat any combination of tofu and veggies everyday and forever, but I really liked the idea of using marinated tofu for this recipe to make sure that the flavors really pop.
Tofu get’s a bad rap sometimes since it has no flavor on it’s own, but think of tofu as a sponge. It will soak up whatever delicious flavors you add to it, and marinating tofu is a key way to do just that. I also almost always press my tofu and pan sear it to give it a firmer texture. I’ll share my tips for pressing and marinating tofu below so you have everything you need to make this vegan Creole-style recipe!
For this recipe, you’ll start out by cooking the tofu until it gets a little crispy. Remove the tofu from the pot, and add in onions, garlic, and whatever veggies you’re in love with. I went with broccoli, bell pepper, and asparagus to keep it green.
Cook the veggies until they soften, then add in a bit of veggie stock and coconut milk. At this point, you’ll add in your seasonings (recipe below)! Simmer this together and add the tofu back in, along with some sliced cherry tomatoes and a handful of basil. Serve over lemon-basil orzo for an easy and delicious vegan meal that comes together in less than an hour!
How do you press and marinate tofu?
If you’ve never pressed and marinated tofu before, then I’m about to change your life! Pressing the water out of your tofu will give it a firmer texture that works very well in this recipe. Marinating your tofu in a bit of sauce and spices also gives it a deeper flavor.
Instructions for pressing your tofu
Take your tofu out of the package. Drain the water and discard. Wrap the tofu block in a few paper towels, and place a heavy object on top of it. I use a heavy-lidded pot, but you could use any flat, heavy object you have!
Let it sit for at least 30 minutes, preferably an hour. The water will start to seep out of the tofu, giving it a more compact texture that’s perfect for pan-frying. You will want to check your tofu to wipe up any water puddle that may form beneath it, and to change out the paper towels once the water seeps through. I usually end up changing the paper towels at least once.
After 30 minutes - 1 hour, the tofu will be more compact and less watery. At this point, it’s time to marinate it!
How to marinate tofu
Cut your tofu into cubes and place in a quart-sized Ziploc bag. Pour in:
1/4 c low-sodium soy sauce
2 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp maple syrup, or honey
1 tsp each of black pepper, garlic powder, and onion powder
Make sure the tofu is evenly coated in this marinade. Close the Ziploc bag, pressing out the air. Rest the tofu in the fridge for at least 30 minutes to get the best flavor.
What are the ingredients for homemade Creole seasoning?
You can certainly use any pre-made Creole seasoning if you have it, but if you don’t, it’s easy to make a similar Creole seasoning at home! All you need is:
1 tbsp salt
1 tbsp pepper
1 tbsp paprika
1 tbsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp cayenne
1/2 tsp oregano
1/2 tsp thyme
You can adjust the quantities of these seasonings to your taste. Dried oregano and dried thyme may not be in everyone’s pantry, but I’ve made this Creole seasoning mix before without them, and the seasoning is still really good!
Recipe
Active Time: 30 mins / Cook Time: 15 mins / Yield: about 5 servings
INGREDIENTS
CReole-Style Tofu & Veggies
12 oz tofu, pressed and marinated
2 tbsp olive oil
1/2 onion, chopped
3 garlic cloves, minced
2 c broccoli florets, chopped
1 bell pepper, chopped
2 c asparagus, chopped
1/2 c vegetable stock
1 c coconut milk
3 tbsp Creole seasoning
10 oz cherry tomatoes, sliced in half
1/2 c fresh basil, chopped
Lemon-Basil Orzo
8 oz orzo
1/2 c fresh basil, chopped
juice from 1/2 a lemon
2 tbsp olive oil
DIRECTIONS
Bring a pot of salted water to boil and cook the orzo according to package instructions. Drain the orzo and return it to the pot. Add in the basil, lemon, and olive oil. Mix together until incorporated. Taste and add a little salt if it needs it.
Now, prepare the tofu and veggies. Start by heating the olive oil in a large pot over medium heat. Add in the tofu, making sure it’s in a single layer. Cook for about 4-5 minutes. Don’t touch the tofu during this time as you’ll want to make sure it gets crispy. Flip the tofu over and cook for another 3-4 minutes. Repeat until the tofu is cooked on all sides. Remove the tofu from the pot and set aside.
Add the onion and garlic to the pot, and cook for about 2 minutes, until the onion starts to get a little soft.
Add the veggies to the pot and season with salt and pepper. Cook them for about 5 minutes, until the veggies start to soften.
Pour the vegetable stock and coconut milk into the pot. Bring to a simmer, stirring occasionally so it’s thoroughly mixed in.
Add in the Creole seasoning and cherry tomatoes. Bring the pot to a simmer again. Taste the sauce at this point, adding spice as needed.
Add the cooked tofu to the pot and simmer for another 2-3 minutes, until warmed through.
Add in the chopped basil and give it a quick stir.
Serve the Creole-style veggies and tofu with the lemon basil orzo. Enjoy!