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Creamy Tomato Orzo With Roasted Balsamic Tofu
This weeknight meal has a lot to offer. 28g of protein, over 10 plant points and a decent amount of fibre - it’s a cosy dinner that’s also packed with lots of good stuff. The orzo cooks down into a rich, tomatoey sauce, while the balsamic-roasted tofu adds savoury and slightly sweet notes that pull everything together.
Ingredients
For the tofu:
- extra-firm tofu, drained + sliced into cubes
- soy sauce
- dried mixed herbs, see tips
- olive oil
- salt + pepper
- balsamic vinegar
For the orzo:
- onion, peeled + finely chopped
- carrot, finely chopped
- celery sticks, finely chopped
- garlic cloves, peeled + finely chopped
- tomato purée
- orzo
- fresh rosemary, leaves chopped
- capers
- tins of chopped tomatoes
- tinned full-fat coconut milk
- lemon, juice only
- baby spinach
- fresh basil, leaves picked
Method
- 1
For the tofu: Preheat the oven to 180°C fan / 200°C / 400°F and line a roasting tray with baking paper, making sure it comes up the sides.
- 2
Pat the tofu dry, then add it to a bowl with the soy sauce, dried herbs, a small splash of olive oil and pinches of salt and pepper. Mix well, then spread it out on the tray. Roast for 15-20 minutes, stirring halfway, until lightly golden and crisp at the edges.
- 3
Remove the tray from the oven, stir in the balsamic vinegar, then return it to the oven for another 8–10 minutes, stirring once more, until sticky and caramelised.
- 4
For the creamy orzo: While the tofu cooks, add a splash of olive oil to a casserole pot or large deep frying pan on a medium heat. Add the onion, carrot and celery and cook for 8-10 minutes, until softened and lightly golden.
- 5
Add the garlic and cook for 2 minutes, then stir in the tomato purée and cook for another minute.
- 6
Add the orzo, rosemary, capers and chopped tomatoes. Fill the empty tomato tins with water and pour them into the pot, along with a pinch of salt and pepper. Stir well, bring to a gentle boil, then simmer for 12-14 minutes, stirring regularly, until the orzo is almost al dente. Top up with extra hot water if needed.
- 7
Stir in the coconut milk, lemon juice and spinach, then cook for a few more minutes until the spinach has wilted and the orzo is creamy.
- 8
Spoon the creamy orzo into bowls and top with the balsamic tofu, basil leaves, a drizzle of olive oil and freshly ground black pepper.
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Community reviews
Rated 5 out of 5 from 5 reviews
- Really tasty
“and the kids loved it too!”
- Allie
“Delish, creamy, and hearty - great winter week night dish!”
- Micah
“Easy enough to cook, I accidentally added the balsamic too early and I just cooked the tofu for longer at a lower tempurature and it worked out great. I also accidentally had it in a pot that was too small and was able to transfer it with no problem. Very resilient recipe to mistakes! Tastes great too!”
- Poppy
“Another fabulous and delish recipe. The flavours were lovely, not overly complicated. I did crisp up the tofu quickly under the grill once cooked. Very filling and again generous portion sizes so plenty left for dinner tomorrow. Really enjoying these recipes.”