Tofu Orzo with Butternut Squash

Ingredients

• 1 tablespoon olive oil
• 14 ounces firm tofu, cubed
• 1 medium butternut squash, peeled and diced
• 1 cup whole-grain orzo
• 4 cups vegetable stock
• 1 teaspoon dried Italian herbs
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 1 cup Parmesan cheese, grated

1. 01
   Heat olive oil in a large pot over medium heat until shimmering.
2. 02
   Add cubed tofu and cook until golden brown on all sides, about 5 minutes.
3. 03
   Add diced butternut squash and cook, stirring occasionally, until slightly tender, about 5 minutes.
4. 04
   Stir in minced garlic and cook until fragrant, about 1 minute.
5. 05
   Add orzo, vegetable stock, and Italian herbs; bring to a simmer.
6. 06
   Reduce heat to medium-low and cook, stirring occasionally, until orzo is tender and liquid is mostly absorbed, about 10 minutes.
7. 07
   Fold in chopped kale and cook until wilted, about 2 minutes.
8. 08
   Remove from heat and stir in grated Parmesan cheese until melted and creamy.
9. 09
   Serve hot, garnished with extra Parmesan if desired.