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Crispy Tofu Parm
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Crispy Tofu Parm

Crispy Tofu Parm

with Buttery Zucchini Orzo

If breading tofu in Parm and then topping it with melty mozzarella is a crime, then consider us guilty! Served with buttery, garlicky orzo with zucchini and topped with zesty marinara sauce, this will give you all the Italian resto vibes!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

1 unit


(Contains Soy)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

1 tsp

Chili Flakes

170 g


(Contains Wheat)

200 g


1 tsp

Garlic Salt

1 tbsp

Italian Seasoning

½ cup

Marinara Sauce

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories990 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber8 g
Protein43 g
Cholesterol75 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Shallow Dish
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Medium Pot
Measuring Cups
Small pot



Before starting, preheat the broiler to high.Wash and dry all produce. Cut zucchini into 1/4-inch pieces. Slice tofu into 1/2-inch pieces lengthwise, then cut each piece in half crosswise.Pat tofu dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper.Pour panko and Parmesan into a shallow dish. Spread mayo all over tofu.Working with one piece of tofu at a time, press both sides into panko mixture to coat completely.

Cook tofu

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then coated tofu pieces. Cook until golden-brown on one side, 3-4 min. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch.)Add 1/2 tbsp oil and flip tofu pieces. Cook until golden-brown on the other side, 2-3 min. Set aside on a parchment-lined baking sheet.

Cook orzo

Meanwhile, add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain.

Finish tofu

Sprinkle mozzarella over tofu pieces.Broil in the middle of the oven until mozzarella melts, 3-4 min. Meanwhile, stir together marinara sauce, 1/2 tbsp (1 tbsp) Italian Seasoning and 1/4 tsp (1/2 tsp) chili flakes in a small pot. Cook, stirring occasionally, until heated through, 3-4 min.

Cook veggies and finish pasta

Add 2 tbsp (4 tbsp) butter to the same pot, swirl the pot to melt. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4. Season with 1/2 tsp (1 tsp) garlic salt and pepper.Add orzo and reserved pasta water to the pot. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.

Finish and serve

Divide buttery zucchini orzo between plates. Top with crispy tofu Parm. Dollop zesty marinara over top just before serving.Sprinkle with more chili flakes, if desired.