ramyaramesh3007This dreamy creamy lemon orzo pasta paired with a crispy pan-fried tofu salmon is a delicious vegan and dairy free dinner idea!
This creamy lemon orzo is one of my go-to meals when I’m cooking dinner for a group of friends. Picture a tangy and velvety sauce infused with lemon zest and juice with a citrusy flavor that cuts through the richness of the creamy base. Paired with orzo and pan-fried tofu salmon, the entire meal is perfection.
Orzo is traditionally made from semolina flour, which gives it a slightly chewy texture when cooked. Orzo is incredibly versatile and can be used in a variety of dishes, from soups and salads to pilafs and casseroles. This dish is somewhat like a risotto since the texture mimics rice.
It cooks relatively quickly and absorbs flavours well, making it perfect this creamy lemon orzo, where it can soak up the delicious sauce while still maintaining its own unique texture. When paired with the crispy tofu salmon, the umaminess is unreal!
What Ingredients Do I Need?
Creamy Lemon Orzo
- orzo – you definitely need orzo but you can also use risotto rice instead. Cooking time might vary depending.
- extra virgin olive oil – I use this as a oil base for everything due to the availability of healthy fats
- lemon – to get lemon juice and lemon zest
- dried and fresh herbs – for a balances of earthiness and herb-infused flavours
- capers
- coconut milk – to add richness and creaminess
- aromatics & seasoning – minced garlic, vegetable stock cube
Tofu Salmon
- extra firm tofu – this gives the best texture for salmon
- small beetroot – to give the ‘salmon’ its pink colour
- miso paste – for umami and saltiness
- nori sheet – for umaminess and fishy flavour
- lemon juice and rice vinegar – to add acidity
- capers
- mushroom seasoning
Creamy Lemon Orzo with Tofu Salmon
Ingredients
Creamy Lemon Orzo
- 1 cup orzo
- 2 cups water
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cube vegetable stock
- 2 tsp dried herbs
- 200 ml coconut milk
- 1 tsp capers
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- salt
- black pepper
- 1.5 cups spinach
Tofu Salmon
- 1 block tofu (250g tofu)
- 1 small beetroot
- 1 tbsp low sodium miso
- 2 sheets nori
- 1 tbsp lemon juice
- 1 tsp rice vinegar
- 1 tsp capers
- 1/2 tbsp mushroom seasoning
- 1 cup water
- rice paper
Garish
- lemon slices
- dill
Instructions
- Blend these ingredients in a high speed blender: beet, miso, 1 sheet nori, lemon juice, vinegar, capers, mushroom seasoning and water.
- Slice the block of tofu into 2 and cut them into the shape of salmon by scoring them diagonally.
- Place the tofu in the marinade and marinate for a few hours to overnight.
- In a large skillet or saucepan, add olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add 1 cup of water, veggie cube and bring to a simmer. Let it cook for about 3 minutes to allow the flavours to meld together.
- Reduce the heat to low and add lemon zest, lemon juice and dried herbs Season with salt and pepper to taste.
- Add in orzo and slowly stir in intervals until orzo is almost cooked for about 15 minutes. Add in remaining water slowly when required.
- Stir in the coconut milk, capers, fresh herbs. Lastly, stir in some spinach. Keep aside.
- Line the tofu with nori sheet on the bottom followed by rice paper. Pan fry the tofu on all sides until crispy.
- Serve tofu salmon immediately with lemon orzo, lemon slices and fresh herbs.