Creamy Lemon Orzo with Tofu Salmon
This dreamy creamy lemon orzo pasta paired with a crispy pan-fried tofu salmon is a delicious vegan and dairy free dinner idea!
Servings: 2
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.