Preheat your oven to 425°F (220°C). Slice the tofu into 4 thin cutlets. Pat the tofu dry and coat it with soy sauce, then dredge in a mixture of breadcrumbs, nutritional yeast, and herbs. Place coated tofu on a baking sheet lined with parchment paper.

Bake the tofu cutlets for 25 minutes, flipping halfway through to ensure crispiness.

In a large skillet, heat olive oil over medium heat. Add halved cherry tomatoes and sauté until blistered, about 3-4 minutes. Add shallots and sun-dried tomatoes, stirring until shallots soften.

Stir in minced garlic and add uncooked orzo, followed by nutritional yeast and seasonings. Pour in vegetable broth and dairy-free cream, bringing to a simmer. Stir frequently for 10-12 minutes.

Fold in spinach until wilted, season with salt and pepper, then serve in bowls topped with crispy tofu cutlets.