Tofu Orzo with Creamy Pasta and Spinach

Ingredients

• Half a teaspoon of black pepper, freshly crushed
• Half a teaspoon of salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 tablespoons cornstarch
• 1 whole (450 g) super firm tofu, chopped into cubes
• 3 tablespoons olive oil, keep some aside
• A handful of fresh spinach, loosely packed (around 4 cups or 120 g)
• 80 g vegan parmesan shreds, save a bit for topping
• 240 ml vegan heavy cream
• 480 ml veggie broth
• 200 g dry orzo pasta
• Half a teaspoon red chili flakes
• 2 teaspoons herby Italian blend
• 6 garlic cloves, sliced thin
• 120 g sun-dried tomatoes, chopped after draining
• 1 small white onion, chopped up
• Fresh basil or parsley, minced, to decorate (totally optional)