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: Vegetarian, Pescatarian | 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


Equipment:

  • - 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.

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