Tofu Cacciatore

Preheat the oven to 375°F. Place a medium saucepan of salted water on to boil for the orzo. Peel the and thinly slice the garlic and onion. Slice the cremini mushrooms. Roughly chop the peppers. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes.

Destem the kale and tear the leaves into large pieces. Transfer kale to a baking sheet. Toss leaves with 2 tsp olive oil and sprinkle with salt. Roast in the oven until the edges of the kale are brown (but not burnt), about 8 to 12 minutes.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the herb spice blend, 1 tsp salt, and a pinch of pepper to a bowl and toss the tofu cubes to coat. Once hot, add the herb-coated tofu to the skillet. Cook the tofu until well browned on all sides, about 4 to 6 minutes. Transfer to a plate and cover to keep warm.

Return the skillet to medium-high heat with 1 tbsp olive oil. Add the sliced garlic, sliced onion, mushrooms, and chopped peppers. Cook, stirring occasionally, until onion has softened, about 4 to 6 minutes. Add the crushed tomatoes, vegetable broth concentrate, and ¾ cup water. Bring sauce to a simmer, lower heat, and cook until slightly thickened, about 4 to 6 minutes.

Add the orzo to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Drain, toss with 1 tsp olive oil, a pinch of salt, and return to the saucepan off the heat.

Season the cacciatore sauce with 1 tsp salt and a pinch of pepper. Divide the orzo between wide bowls and spoon the cacciatore sauce over the top. Layer on crispy herb tofu and sprinkle with vegan parmesan. Serve with crispy kale chips.