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.
1 unit(s)
Tofu
()
170 g
Orzo
()
1 unit(s)
Zucchini
56 g
Baby Spinach
1 unit(s)
Cream Cheese
()
1 tsp
Dill-Garlic Spice Blend
()
¼ cup
Parmesan Cheese, grated
()
2 unit(s)
Chicken Broth Concentrate
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
()
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.