Crispy Tofu Parm
with Buttery Zucchini Orzo- Soy
- Wheat
- Egg
- Mustard
- Milk
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!
Ingredients
1 unit
Tofu
(Contains: Soy)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
¼ cup
Parmesan Cheese, grated
(Contains: Milk)
1 tsp
Chili Flakes
170 g
Orzo
(Contains: Wheat)
200 g
Zucchini
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
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The tofu was surprisingly delicious, though some found it bland. The orzo received mixed reviews, with some loving it and others finding it lacking flavor.
- Ease of prep: Many found the instructions confusing and the prep time longer than expected. Some struggled to keep the breading on the tofu while cooking.
- Suggestions: Consider marinating the tofu for more flavor. Try mixing the marinara sauce into the orzo for a more cohesive dish.
- Portions: The meal felt heavy to some; adding more vegetables could help balance it out.
- Texture: The zucchini was undercooked for some; ensure it's tender-crisp before combining with the orzo.
