What are the main ingredients in Crispy Tofu & Creamy Tomato Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Crispy Tofu & Creamy Tomato Orzo?

Calories: 917, Carbs: 152 grams, Fat: grams, Protein: 39.7 grams, Sugar: 23.4 grams, Salt: 1343 grams

How do I prepare Crispy Tofu & Creamy Tomato Orzo?

SAUCE, SAUCE & MORE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata. Mix through the orzo seasoning, and 300ml of water. Lower the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), a squeeze of lemon juice (to taste), the cooked orzo, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick. MARINATION: In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside. ORZO: Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. TOASTY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. TANGY CREAM CHEESE: In a small bowl, combine the cashew cream cheese with a squeeze of lemon juice (to taste), and seasoning. Set aside. TIME TO EAT: Serve up the tomato orzo and lay over the crispy tofu slices. Drizzle with the lemon cashew cream cheese. Scatter over the sunflower seeds. There you have it! CRUMBED: In a shallow bowl, combine the flour (seasoned lightly) with 120ml of water until smooth. Prepare another dish with the herb crumb. Dip the tofu slices into the wet flour mixture and then into the dry crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.

What should be prepared from my kitchen to make Crispy Tofu & Creamy Tomato Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Crispy Tofu & Creamy Tomato Orzo

Name: Crispy Tofu & Creamy Tomato Orzo
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Ready to make a gorgeous plate of food, Chef? You will start with a bed of al dente orzo pasta, coated in a rich, tangy tomato sauce. Top this with crispy, herb-crusted tofu slices, then drizzle a zesty lemon cashew cream cheese sauce over. Finish with toasted seeds. Looks almost too good to eat!

Crispy Tofu & Creamy Tomato Orzo

with lemon cashew cream cheese

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Cashew Nut Cream Cheese
Garlic Clove
Garlic Cloves
Herb Crumb
Lemon
Lemons
Low-Sodium Soy Sauce
Non-GMO Tofu
Onion
Onions
Orzo Pasta
Orzo Seasoning
Sunflower Seeds
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Crispy Tofu & Creamy Tomato Orzo

Serves 1

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata. Mix through the orzo seasoning, and 150ml of water. Lower the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), a squeeze of lemon juice (to taste), the cooked orzo, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
TANGY CREAM CHEESE
In a small bowl, combine the cashew cream cheese with a squeeze of lemon juice (to taste), and seasoning. Set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 60ml of water until smooth. Prepare another dish with the herb crumb. Dip the tofu slices into the wet flour mixture and then into the dry crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato orzo and lay over the crispy tofu slices. Drizzle with the lemon cashew cream cheese. Scatter over the sunflower seeds. There you have it!

Non-GMO Tofu - 110g
Low Sodium Soy Sauce - 10ml
Orzo Pasta - 100g
Sunflower Seeds - 10g
Onion - 1
Garlic Clove - 1
Tomato Passata - 100ml
Orzo Seasoning - 15ml
Lemon - 1
Cashew Nut Cream Cheese - 25ml
Cake Flour - 30ml
Herb Crumb - 110ml

Download the Recipe

Serves 2

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata. Mix through the orzo seasoning, and 300ml of water. Lower the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), a squeeze of lemon juice (to taste), the cooked orzo, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
TANGY CREAM CHEESE
In a small bowl, combine the cashew cream cheese with a squeeze of lemon juice (to taste), and seasoning. Set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 120ml of water until smooth. Prepare another dish with the herb crumb. Dip the tofu slices into the wet flour mixture and then into the dry crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato orzo and lay over the crispy tofu slices. Drizzle with the lemon cashew cream cheese. Scatter over the sunflower seeds. There you have it!

Non-GMO Tofu - 220g
Low Sodium Soy Sauce - 20ml
Orzo Pasta - 200ml
Sunflower Seeds - 20g
Onion - 1
Garlic Clove - 1
Tomato Passata - 200ml
Orzo Seasoning - 30ml
Lemon - 1
Cashew Nut Cream Cheese - 50ml
Cake Flour - 60ml
Herb Crumb - 220ml

Download the Recipe

Serves 3

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata. Mix through the orzo seasoning, and 450ml of water. Lower the heat and simmer until reduced, 10-12 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), a squeeze of lemon juice (to taste), the cooked orzo, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
TANGY CREAM CHEESE
In a small bowl, combine the cashew cream cheese with a squeeze of lemon juice (to taste), and seasoning. Set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 180ml of water until smooth. Prepare another dish with the herb crumb. Dip the tofu slices into the wet flour mixture and then into the dry crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato orzo and lay over the crispy tofu slices. Drizzle with the lemon cashew cream cheese. Scatter over the sunflower seeds. There you have it!

Non-GMO Tofu - 330g
Low Sodium Soy Sauce - 30ml
Orzo Pasta - 300ml
Sunflower Seeds - 30g
Onions - 2
Garlic Cloves - 2
Tomato Passata - 300ml
Orzo Seasoning - 45ml
Lemons - 2
Cashew Nut Cream Cheese - 75ml
Cake Flour - 90ml
Herb Crumb - 330ml

Download the Recipe

Serves 4

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata. Mix through the orzo seasoning, and 600ml of water. Lower the heat and simmer until reduced, 10-12 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), a squeeze of lemon juice (to taste), the cooked orzo, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
TANGY CREAM CHEESE
In a small bowl, combine the cashew cream cheese with a squeeze of lemon juice (to taste), and seasoning. Set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 240ml of water until smooth. Prepare another dish with the herb crumb. Dip the tofu slices into the wet flour mixture and then into the dry crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato orzo and lay over the crispy tofu slices. Drizzle with the lemon cashew cream cheese. Scatter over the sunflower seeds. There you have it!