Cozy Tofu and Pesto Orzo
with Spinach and Peas
This drool-worthy orzo dish is creamy and luscious without being too heavy! It's made even more enticing with a hit of fragrant basil pesto bringing herbaceous goodness and green veggies adding some balance. A zesty-garlic seasoned tofu steak is perfect to top it all off.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
170 g
Orzo
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Basil Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Garlic, cloves
56 g
Green Peas
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, pat tofu dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season with salt, pepper and half the Zesty Garlic Blend.When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. Remove the pan from heat, then transfer to a plate. Cover to keep warm.
Meanwhile, peel, then mince or grate garlic.
Reheat the same pan (from step 1) over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add orzo, garlic and remaining Zesty Garlic Blend. Cook, stirring constantly, until fragrant, 30 sec. Add 2 1/4 cups (4 cups) water, then season with salt and pepper. Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Cook covered, stirring occasionally, until orzo is halfway done, 7-8 min.Stir in peas. Uncover and cook, stirring occasionally, until orzo is tender and creamy, 7-9 min. (TIP: If liquid reduces too much, add more water, 1/4 cup at a time.)
When orzo is tender, add spinach and three-quarters of the Parmesan. Cook, stirring often, until spinach wilts and Parmesan melts, 1 min. Remove the pan from heat. Stir in 3 tbsp (6 tbsp) pesto, then season with salt and pepper, to taste. Stir in any remaining pesto, if desired.
Thinly slice tofu. Divide pesto orzo between plates. Top with tofu.Sprinkle with remaining Parmesan.
