Dill-Garlic Tofu
with Creamy Veggie Orzo
Subtle and sweet dill flavours reign supreme in this recipe. Dill-Garlic Spice Blend coats the tofu steaks before it is seared and then served atop luxurious green orzo laced with zucchini and tender spinach.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
170 g
Orzo
(Contains Wheat)
1 unit(s)
Zucchini
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains Milk)
1 tsp
Dill-Garlic Spice Blend
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 half the Dill-Garlic Spice Blend, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Pan-fry until golden, 2-3 min per side.
- Transfer to a plate. Cover to keep warm.
- While tofu cooks, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 3/4 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons
- Roughly chop spinach.
- Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
- Add zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp and golden, 2-3 min.
- While zucchini cooks, add cream cheese, broth concentrates, remaining Dill-Garlic Spice Blend and reserved pasta water to a medium bowl. Whisk until smooth.
- Add sauce mixture, orzo, spinach and Parmesan to pan with zucchini. Season with salt and pepper, then stir to mix.
- Cook, stirring often, until spinach wilts and sauce is creamy and absorbed, 1-2 min. (TIP: For a lighter sauce consistency, add additional water, 1-2 tbsp at a time, if desired.)
- Thinly slice dill-garlic tofu.
- Divide orzo and tofu between bowls.
If you've opted to get tofu, pat dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season in the same way the recipe instructs you to season the chicken breasts.
Pan-fry tofu until golden, 2-3 min per side. Transfer to a plate. Cover to keep warm. No need to bake tofu after pan-frying. Plate in the same way the recipe instructs you to plate the chicken.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.