Preheat the oven to 400 ºF.
In a 13x9 baking dish, combine 4 cloves garlic (minced), 1/2 red onion (diced), 2 tsp Italian seasoning, and 1 pinch red pepper flakes (optional). Stir to combine.
Add 12 oz orzo pasta, 8 oz sun dried tomatoes (chopped), 1/2 cup sliced black olives, 1 can artichoke hearts (drained and quartered), and pour in 2.5 cups veggie broth. Stir everything together.
Optionally, stir in 2-3 tbsp sun dried tomato oil (from the jar) if not avoiding oil.
Spread 1 large handful spinach over the top, then crumble 1 block extra firm tofu on top of the spinach to create a moisture barrier. Sprinkle 1/2 tsp salt over the tofu.
Bake uncovered for 25 minutes.
== Vegan Parmesan Topping ==
While the casserole bakes, mix together 1 cup blanched almond flour, 1 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt in a small bowl.
== Finish ==
Remove from the oven and stir everything together so the spinach and tofu combine with the orzo. If the orzo is not yet tender, return to the oven for a few more minutes, adding a splash of water if needed.
Sprinkle the vegan parmesan evenly over the top.
Set oven to broil and cook for 2-5 minutes until the parmesan browns — watch closely!
Serve immediately, optionally with lemon wedges.