Creamy tomato, spinach & crispy tofu orzo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the tofu. Pat it dry and cut into roughly 1.5 cm cubes.

Step 2

Heat the olive oil in a large frying pan over medium-high heat. Add tofu, a pinch of salt and the smoked paprika. Fry 7–8 minutes, turning occasionally, until golden. Transfer to a plate.

Step 3

Finely dice the onion and mince the garlic.

Step 4

Add a bit more oil to the same pan. Cook onion for 3 minutes.

Step 5

Add garlic and tomato paste. Cook for 1 minute.

Step 6

Add the orzo, passata and stock. Stir well.

Step 7

Bring to a gentle simmer. Cook 10–12 minutes, stirring frequently so the orzo doesn't stick. Add a splash of water if it becomes dry before the orzo is cooked.

Step 8

Stir in the spinach and cook for about 2 minutes until wilted.

Step 9

Add the cooking cream, nutritional yeast and lemon juice. Season with salt and pepper.

Step 10

Fold the crispy tofu through at the very end.