Informations supplémentaires
35 min.
|
714 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tofu into cubes. Finely chop the parsley. Cut the tomato and cucumber into cubes. Put the cashews in a bowl of water to soak them.
2. Marinate the tofu
Put the tofu in a large bowl with the tomato paste, the spices, a pinch of sugar, a drizzle of oil, salt and pepper. Mix well.
3. Cook the orzo
Bring a pot of salted water to a boil. Add orzo and cook 6-8 minutes until tender. Drain then mix with the parsley, a bit of lemon juice, a drizzle of oil, salt and pepper.
4. Make the aioli
Place the drained cashews, 1/2 2P | 3/4 3P cup of water, garlic, Dijon mustard, and juice of half a lemon in a blender and blend until creamy, about 45 seconds. Adjust seasoning to taste. In another bowl, mix the tomato with the cucumber, olives, a drizzle of oil, salt and pepper.
5. Cook the tofu
Heat a drizzle of oil in a large pan on medium-high. Cook the tofu cubes for 5-7 minutes, turning them a few times until browned. Adjust seasoning to taste.
6. Plate your dish
Serve the tofu with the orzo, salad, tomato salad and aioli. Bon appétit!
300gTofu
100gCashews
2gGarlic Clove(s)
15mlDijon Mustard
1unitLemon
140gOrzo
10gSpice Mix (Onion Powder,Dried Oregano,Coriander Powder,Smoked Paprika)
30mlTomato Paste
1unitFresh Italian Parsley
1unitTomato(es)
2unitLebanese Cucumber(s)
30gKalamata Olives
What you need
pan, bowls, pot, strainer, microplane
714 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
79g
26%
fat
35g
54%
cholesterol
0mg
fiber
8g
32%
protein
32g
saturated
7g
35%
sodium
450mg
19%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg