Preheat your oven to 425°F (220°C). Slice extra firm tofu into thin cutlets and whisk together soy sauce with nutritional yeast, onion powder, Italian seasoning, thyme, and oregano.

Line a baking sheet with parchment paper, arrange coated tofu cutlets, and bake for 15 minutes. Flip and bake for another 10 minutes until golden and crispy.

In a skillet, heat olive oil over medium heat. Add halved cherry tomatoes and cook until blistered for about 4-5 minutes.

Stir in chopped shallots, sun-dried tomatoes, and minced garlic, cook for another 2 minutes until fragrant.

Add orzo to the skillet, then pour in vegetable broth and dairy-free cream, stir to combine, and let simmer for 10-12 minutes until orzo is tender.

Once orzo is creamy, stir in fresh spinach and cook for 1-2 minutes until wilted. Serve hot topped with the crispy tofu cutlets.