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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
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.