Step 1

Place your tofu on a cutting board on it’s side and cut it into 3 equal slabs. Optional, diagonally score the top surface of the tofu, scoring it about 1/3 of the way through the slab.

Step 2

Place the tofu into a shallow dish and drizzle with the soy sauce and lemon juice to coat. In a separate shallow dish, combine the cornstarch, garlic and lemon pepper together. Dredge the tofu in the cornstarch mixture and set aside.

Step 3

Heat a large non-stick skillet with your oil over medium heat. When hot, place the tofu slabs in the pan score side down and sear for 5 minutes. Flip the tofu and cook for an additional 5 minutes or until both sides are golden. Transfer the tofu to paper towels to drain.

Step 4

To the same pan, add the asparagus along with a pinch of salt and sauté for 3-4 minutes until tender then remove from pan.

Step 5

Now add the shallots and sauté again until softened. Stir in the capers, garlic and red pepper flakes and continue to sauté until the garlic is fragrant.

Step 6

Add the miso paste and lightly mash it with the back of your spatula, then add the nutritional yeast and orzo. Stir the mixture to coat.

Step 7

Pour in your vegetable broth and bring the mixture to a simmer, stirring frequently to prevent the orzo from sticking. Allow the orzo to cook for 8-10 minutes uncovered until the orzo is al dente.

Step 8

Once the orzo has absorbed most of the liquid, stir in the parsley, asparagus and remaining lemon juice and remove from heat. Serve the orzo with the tofu and enjoy.