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To prepare the tofu, toss the tofu cubes with cornstarch, 1 teaspoon smoked paprika, garlic powder, 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 in the pan over medium heat.
Once hot, add the onion and finely chopped broccoli stems.
Cook, stirring often, until the onion is translucent, 5 to 6 minutes.
Add the garlic, season with the remaining teaspoon of smoked paprika and cayenne pepper and sauté another 1 to 2 minutes.
Next, add the orzo and toast for 1 to 2 minutes, stirring often, until lightly golden.
Stir in the broccoli florets and shredded carrots, mixing to combine.
Pour in the broth and heavy cream.
Mix to combine and increase the heat to high.
Once at a light boil, reduce the heat to medium-low, and simmer, stirring every few minutes, until the orzo is cooked through and the mixture has thickened, 17-20 minutes.
Reduce the heat to low and mix in the cheese.
Continue to stir until most of the cheese has melted throughout, 2 to 3 minutes.
Toss in the tofu and mix to combine.
Taste and adjust seasonings, if necessary.
Garnish with minced parsley and enjoy!