Creamy Orzo Al Limone With Crispy Panko Tofu, Roasted Cherry Tomatoes & Tenderstem Broccoli

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 200°C / 180°C fan, boil your kettle, and take out a roasting tray, a large saucepan and a frying pan.

STEP 2

Fill a saucepan with boiling water and place it over medium heat. Once boiling, add the orzo and cook for 9 minutes, or until al dente. Scoop out a cup of the pasta water for later, then drain the orzo and set it aside. 

STEP 3

Place the cherry tomatoes and tenderstem broccoli on a baking tray, and drizzle with some good-quality olive oil. Season with salt and pepper, then roast for 10–15 minutes, until the tomatoes begin to burst and the tenderstem broccoli is lightly charred.

STEP 4

Take out two large bowls. Place the dry mix into a bowl and measure out 50ml (100ml for a 4-person portion) of plant milk (or water if you don’t have milk). Slowly add the milk or water and stir until you have a thick batter. Season well with salt and pepper and stir thoroughly until combined. Pour the panko into the other bowl and season with salt and pepper. Cut the tofu in half lengthwise, then in half again so you have four thin 'steak' like slices. Pat dry each piece with a sheet of kitchen towel and coat them in the batter, then toss it in the panko. Press gently to ensure the panko evenly covers all sides.

STEP 5

Add about 1 cm of neutral oil to a frying pan and place it over medium-low heat. You can just add a drizzle of oil if you prefer but the tofu won't get quite as crispy. Once the oil is hot enough to sizzle when a small amount of panko is added, carefully place the coated tofu in the pan to fry. Turn the tofu as each side becomes crispy, cooking until all sides are golden, around 5 minutes total. Remove from the pan and place on kitchen paper to drain any excess oil. 

STEP 6

Place the saucepan you used for the orzo over a medium heat, add the creamy lemon sauce and gently warm through for a few minutes. Add the cooked orzo and stir well, then add a little of the reserved pasta water to loosen the sauce to your preferred consistency. Season to taste with salt and pepper.