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Using your hands, tear the Smoky Tempeh block into walnut-sized chunks. Season the tempeh with smoked paprika, mixed herbs, salt, and pepper.
Heat a frying pan over medium heat. Add 2 tablespoons of olive oil. Add in the tempeh chunks and cook them for about 5-6 minutes, until golden, stirring occasionally. Move the cooked tempeh chunks from the frying pan onto a plate.
Using the same frying pan, add 1 cup of uncooked orzo, 5 cloves of minced garlic, and 1 tablespoon of olive oil. Cook the orzo on medium heat for a couple of minutes, stirring it often.
Add 2 cups of vegetable stock and half of the cherry tomatoes. Bring to a boil, then reduce to a simmer and cook for about 10 minutes. Stir the orzo regularly until it's cooked.
Add the spinach and the rest of the cherry tomatoes. Stir until the spinach is wilted.
Add the double cream and mix it with the other ingredients in the pan. Add salt and pepper to taste.
Return the cooked tempeh chunks to the pan, add the fresh basil leaves, and cook with the other ingredients for another minute or two.
Once well combined, serve up the Smoky Tempeh orzo. Enjoy!