Dill-Garlic Tofu
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Dill-Garlic Tofu

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.

Tags:
Quick
Chef's Choice
Allergens:
Soy
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

170 g

Orzo

(Contains Wheat)

1 piece

Zucchini

56 g

Baby Spinach

1 piece

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 piece

Chicken Broth Concentrate

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

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Nutrition Values

Calories720 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber8 g
Protein34 g
Cholesterol35 mg
Sodium1180 mg
Trans Fat0.5 g
Potassium750 mg
Calcium850 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Large Non-Stick Pan
Medium Pot
Measuring Spoons
Measuring Cups
Whisk
Medium Bowl

Instructions

Cook tofu
1
  • 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.
Cook orzo
2
  • 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.
Prep
3
  • Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons
  • Roughly chop spinach.
Cook zucchini
4
  • 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.

 

Finish and serve
5
  • 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.
Modularity step (under step 1)
6

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.

7

Plate tofu in the same way the recipe instructs you to plate the chicken breasts.