Lemon Herb Baked Tofu with Orzo
Lemon Herb Baked Tofu with Orzo
Ingredients
For the Lemon Herb Tofu
- 1 pound extra-firm tofu, pressed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Orzo
- 1 1/2 cups orzo pasta
- 3 cups vegetable broth
- 1 tablespoon butter, unsalted
- 5 ounces fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, dried basil, salt, and black pepper to create the marinade.
⏱️ 3 min
- 3
Add the pressed and cubed tofu to the marinade, tossing gently to ensure all pieces are evenly coated. Let marinate for at least 15 minutes while the oven preheats, or longer if time allows (up to 30 minutes).
⏱️ 15 min
- 4
Arrange the marinated tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the tofu halfway through, until golden brown and slightly crispy.
⏱️ 30 min•🌡️ 400
- 5
While the tofu bakes, prepare the orzo. In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta, reduce heat to medium-low, and simmer, stirring occasionally, until the liquid is mostly absorbed and the orzo is al dente, about 10-12 minutes.
⏱️ 12 min
- 6
Remove the orzo from heat. Stir in the butter until melted. Then, gently fold in the fresh spinach and halved cherry tomatoes. The residual heat from the orzo will wilt the spinach slightly.
⏱️ 3 min
- 7
Divide the cooked orzo among serving plates. Top with the baked lemon herb tofu cubes. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Tofu with Orzo
Ingredients
For the Lemon Herb Tofu
- 1 pound extra-firm tofu, pressed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Orzo
- 1 1/2 cups orzo pasta
- 3 cups vegetable broth
- 1 tablespoon butter, unsalted
- 5 ounces fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, dried basil, salt, and black pepper to create the marinade.
⏱️ 3 min - 3
Add the pressed and cubed tofu to the marinade, tossing gently to ensure all pieces are evenly coated. Let marinate for at least 15 minutes while the oven preheats, or longer if time allows (up to 30 minutes).
⏱️ 15 min - 4
Arrange the marinated tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the tofu halfway through, until golden brown and slightly crispy.
⏱️ 30 min•🌡️ 400 - 5
While the tofu bakes, prepare the orzo. In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta, reduce heat to medium-low, and simmer, stirring occasionally, until the liquid is mostly absorbed and the orzo is al dente, about 10-12 minutes.
⏱️ 12 min - 6
Remove the orzo from heat. Stir in the butter until melted. Then, gently fold in the fresh spinach and halved cherry tomatoes. The residual heat from the orzo will wilt the spinach slightly.
⏱️ 3 min - 7
Divide the cooked orzo among serving plates. Top with the baked lemon herb tofu cubes. Garnish with fresh chopped parsley before serving.
⏱️ 2 min