Creamy dijon orzo skillet

Creamy dijon orzo skillet

Tags

Pasta

Cook

Ingredients

  • ¼ cup soy sauce
  • ¼ cup nooch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tbsp hot sauce
  • ¼ cup neutral oil
  • 2 tbsp water
  • 2 tsp lemon juice
  • 1 block tofu
  • 2 tbsp flour
  • 1 ½ tsp paprika
  • ¾ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp vegan butter
  • ⅓ cup diced onion
  • 4 cloves garlic, minced
  • 1 cup orzo
  • 400ml coconut milk
  • 2 tbsp dijon mustard
  • 1 tsp maple syrup
  • Juice of ½ lemon
  • 1 tsp thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup spinach

Steps

  1. Mix ingredients from soy sauce to lemon juice for the marinade.
  2. Cut tofu into 4 filets. Lightly score the filets on each side.
  3. Coat the fillets in the marinade, rest for at least 30 minutes.
  4. In a small bowl, mix together the flour, paprika, thyme, salt and pepper.
  5. Rub the tofu with the mixture so the outside of each piece of coated.
  6. To a large skillet or frying pan on medium heat, add a drizzle of oil.
  7. Sear the tofu on all sides until golden. Remove from skillet and set aside.
  8. Return skillet to heat and add butter, garlic and onion. Cook until onion is translucent.
  9. Add the orzo, coconut milk, maple syrup, dijon, lemon juice, thyme, salt and pepper and stir to combine.
  10. Bring to a simmer and cook, stirring frequently, until orzo is cooked.
  11. Add the greens and stir in, cooking until wilted. Add the tofu back and nestle it into the orzo.