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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Mustard)
Parmesan Cheese, grated
Mozzarella Cheese, shredded
Not included in your delivery
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.
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.
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.
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.
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.
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.