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Add the silken tofu to a blender and blend until smooth.
Heat the olive oil in a large pan over medium heat.
Add the onion and garlic and cook until softened.
Add the sun-dried tomatoes, tomato paste, salt, pepper, paprika and Italian herbs, then cook for another 1-2 minutes.
Add the orzo, chickpeas and vegetable stock.
Stir and bring to a boil, then reduce the heat to low, cover and simmer for around 10 minutes or until the orzo is tender.
Stir through the blended silken tofu, nutritional yeast and lemon juice.
Add the spinach and basil, then cook until wilted and the orzo is creamy.
Season to taste and serve.