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.
The quantities provided above are averages only.
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
Cooking Steps
- 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.