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(s)
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 May contain Sulphites, Tree nuts, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Garlic, cloves
56 g
Green Peas
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
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 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.
