Cooked - Tofu cutlets and Orzo

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tofu cutlets and Orzo

1.0

50ml of low sodium soy sauce

300g of extra firm tofu, pressed and cut into 3 even slices

3 heaped tbs of breadcrumbs

2 tbs nutritional yeast

¼ tsp smoked paprika

½ tsp garlic powder

½ tsp dried thyme

Salt + pepper

1 tbs olive oil

½ minced onion

½ jar of sun dried tomatoes

2 cloves of minced garlic

2 tsp died thyme

2 tsp dried oregano

½ tsp chili flakes (optional)

Salt + pepper to taste

180g of dried orzo

700ml of vegetable stock

4 tbs nutritional yeast

100g of chickpeas

2 big handfuls of spinach

2 tbs of freshly chopped basil

Half a block of silken tofu (150g)

2 tbs nutritional yeast

½ tsp garlic powder

Salt + pepper

50ml of water

Preheat oven to 200° (400F).
Slice the tofu into 3 pieces.
Place on a lined and oil baking tray.
Dip a cooking brush in the soy sauce, and brush over the tofu pieces (I did it twice over).
In a bowl, mix together all the ingredients to coat the tofu slices, and coat all sides of each piece, placing back on the baking tray.
Add more of the coating on top before baking, then bake for 25-30 minutes, flipping halfway through.
While the cutlets are baking, start on the orzo.
Add the oil to a pan on medium high then add in the onion, cooking until slightly translucent.
Add in the sun dried tomatoes, garlic, and spices, cooking until garlic is slightly browned and fragrant.
Add in the orzo, mixing with the ingredients in the pan, then add in the veg stock, and turn down heat to simmer for 20-25 mins, stirring frequently.
Once thickened, mix in the nutritional, tofu cream, and chickpeas.
Continue cooking for 10 minutes, or until thickened to your liking.
Mix in the basil and spinach.
Slice the tofu cutlets, and serve everything together with fresh basil.
Enjoy !

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 4 weeks ago

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