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To prepare the tofu, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat and pan-fry the tofu until golden brown and crispy, about 8-10 minutes. Remove and set aside.
Heat the remaining tablespoon of olive oil into the pan.
Once hot, add the onion and sundried tomatoes. Cook, stirring often, until the onion is translucent, 5 to 6 minutes.
Add the garlic and Italian seasoning, and sauté another 1 to 2 minutes.
Next, add the orzo and toast for 1 to 2 minutes, stirring often, until lightly golden.
Pour in the broth, heavy cream, and parmesan. Mix to combine and increase the heat to high.
Once at a light boil, reduce the heat to low, and simmer, stirring every few minutes, until the orzo is cooked through and the mixture has thickened, 12-15 minutes.
Add the crispy tofu back into the pan, tossing to combine.
In batches, toss the spinach in and continue to cook just until it’s wilted, 1 to 2 minutes.
Serve immediately with more vegan parmesan and minced parsley. Enjoy!