Lemon Dill Tofu Pasta

lemony orzo, sautéed squash + tofu, feta, dill, parsley

1707 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 592 | Category: Pescatarian, Vegetarian | Allergens: Contains Wheat (Orzo), Soy (Tofu) + Milk (Feta). Processed in a facility that handles wheat + egg. | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Potassium


  • - Chef's Knife
  • - Colander
  • - Cutting Board
  • - Heavy Saucepan
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Medium Saucepan
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Oil

What We Send:

  • - Dill
  • - Feta Cheese
  • - Fresh Parsley
  • - Lemon
  • - Minced Garlic
  • - Orzo
  • - Tofu
  • - Sliced Yellow Squash

Wine Pairings by @grapefriend

A light, refreshing Chenin Blanc from the Loire Valley will give a perfect lemon lift to this vegetarian dish.

Beer Pairings

The spicy, fruity notes of a Saison will bring out the flavors of citrus and herbs.

TK Table Talk:

Who is your strangest friend and what makes them so strange?

What To Do:

Lemon Dill Tofu Pasta - Step 1

1. Press Tofu: Place tofu on a paper towel-lined cutting board and cover with paper towels. Place a heavy saucepan or skillet on top of tofu and place several cans or other heavy objects inside. Let stand 10 minutes to release excess moisture.

Lemon Dill Tofu Pasta - Step 2

2. Prep Ingredients: Cut tofu into 1-inch cubes. Grate zest and squeeze juice from lemon. Coarsely chop parsley. Set half of chopped parsley aside for garnish.

Lemon Dill Tofu Pasta - Step 3

3. Cook Orzo: Bring salted water to a boil in a medium saucepan. Add orzo and cook 8 minutes or until tender. Drain and transfer to a serving bowl.

Lemon Dill Tofu Pasta - Step 4

4. Sauté Squash and Tofu: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu cubes, squash and garlic. Sauté 6 minutes or until browned and tender.

5. Finish Dish: Add lemon zest, lemon juice, 1 tablespoon oil, half of the parsley (add the other half to softly scrambled eggs in the morning), dill, feta, and sautéed tofu and squash to orzo. Season with ½ teaspoon each salt and pepper.

To Serve: Divide mixture evenly between 2 serving bowls or plates. Garnish with desired amount of parsley.

Pro Tip:

For the most flavor, allow the tofu and squash to brown by not stirring constantly.
Spice it Up!: Stir in halved pitted kalamata or green olives.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.