Creamy Tomato Orzo & Beans
Creamy Tomato Orzo & Beans
This creamy one pot dish is easy to make and so comforting. It’s rich in flavor with the help of miso and tomato paste. The added cream is made from silken tofu and not only makes everything creamy but adds a little more plant protein. It can be made with any variety of white beans or try adding chickpeas. This would also be delicious with some added greens like, spinach, kale or chard.
Serves 3
Ingredients
1 cup (200g) dry Orzo
15 oz Cherry Tomatoes (or use canned chopped)
15oz (425g) Butter Beans or other White Bean
1 medium (200g) Onion diced
4 cloves Garlic minced
2 cups Vegetable ot Vegan Chicken Broth
1/2 cup (125ml) Tofu Cream (see recipe below)
2 Tbsp (30ml) Oil
2 Tbsp Tomato Paste
1 Tbsp (15g) Miso Paste
2 tsp chopped Tarragon, divided
2 tsp chopped Thyme, divided
Salt & Pepper to taste
Tofu Cream (makes a little over 1/2 cup)
5oz (150g) Silken or Soft Tofu
1/2 (8g) Tbsp Nutritional Yeast
1 tsp (5g) Vegan Honey or Maple Syrup
1/4 tsp Salt
Pepper to taste
1/3 cup (78ml) Water
Note
If you are substituting the tofu cream for cashew cream or store bought vegan cream, add it to the dish along with the beans after the orzo has cooked.
Directions
1. Make the tofu cream by adding the silken tofu, nutritional yeast, salt, vegan honey and water together in a blender. Blend until completely smooth and creamy. Set aside.
2. Heat the oil in a large pot on medium heat. Add the onions and sauté for 3-4 minutes. Add in 1 tsp thyme, 1 tsp tarragon and the cherry tomatoes. Mix well and cover. Cook for 15 minutes or until the tomatoes break easily under the pressure of a spoon or other cooking utensil. If not, keep cooking until they break easily.
3. Add in the garlic, miso paste and tomato paste and mix thoroughly until well incorporated. Add the orzo and mix well before adding in the broth and tofu cream.
4.Cover the pot and cook for 10-15 minutes stirring occasionally to prevent sticking. If the orzo is still al dente you can continue cooking until desired texture. If the mixture seems dry, add 1/4 cup more broth or water at a time as needed.
5. Season with salt & pepper. Add in the butter beans and continue cooking for another 5-7 minutes or until heated through. Add in the remainder tsp each of tarragon and thyme and mix through. Serve hot and enjoy!
