Add the tofu pieces to the bowl and sprinkle in the cornstarch, Italian seasoning, garlic powder, onion powder, 1 teaspoon salt and 1 teaspoon pepper. Toss gently until the tofu is thoroughly coated in the cornstarch and seasonings.

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the tofu and cook, flipping occasionally, until all sides are golden and slightly crisp around the edges, 15 to 20 minutes. Remove and set aside.

Heat the remaining tablespoon in the same sauté pan over medium-high heat. Once the oil is hot, add the mushrooms in an even layer and season with the remaining ½ teaspoon of salt and pepper.

Cook undisturbed for 3 to 4 minutes until the bottom sides are browned.

Stir the mushrooms and continue cooking, stirring occasionally, until dark brown and slightly crisp around the edges, 4 to 5 more minutes.

Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Then add the garlic and cook until fragrant, another 30 seconds to 1 minute.

Pour in the wine, scraping up any brown bits at the bottom of the pan.

Stir in the dry orzo and cook for 1 to 2 minutes, stirring frequently, until lightly toasted.

Pour in the broth, cream and Dijon mustard, stirring to combine.

Reduce the heat to medium-low and bring to a gentle simmer, then cooked uncovered for 7 to 9 minutes, stirring every 1 to 2 minutes so the orzo doesn’t stick to the bottom of the pan. It should have a little liquid left when you add the kale.

Add the chopped kale folding it into the orzo.

Nestle the reserved tofu pieces on top, cover and cook another 3 to 5 minutes, until the kale is tender and the orzo is fully cooked.

Turn off the heat and let it rest covered for 4 to 5 minutes.

Garnish with fresh dill and breadcrumbs (if using) and enjoy!