The recipe for Orange Tofu and Zucchini over Orzo was created to satisfy the sweet tooth of one of our team members. Soft, plump, Medjool dates, blended with sweet, juicy oranges create a slightly-sweet sauce that then coats the tofu and zucchini. A small amount of tahini (ground sesame seeds), and a bit of liquid smoke make it more interesting.
Delallo Whole Wheat Orzo Pasta was used in the photo below. Or, try brown rice instead, especially if you have leftovers sitting in your fridge. This is a nice, light dish if you’re feeling in the mood for a bit of sweetness. And it’s got a little of everything – whole grains, beans (tofu), veggies, and fruit. Enjoy!
- 1 16 oz pkg - whole wheat orzo pasta
- 4 medium - oranges, peeled
- 6 medium - medjool dates, pitted
- 2 tsp - tahini
- 1/4 tsp - liquid smoke
- 1/2 medium - onion, diced
- 4 medium - zucchini, cut into 1/2
- 1 14 oz pkg - extra firm tofu (water packed), drained and pressed, cut into bite-size pieces
- Cook the pasta according to the package directions. Drain.
- In a food processor or blender, blend the peeled oranges, pitted dates, tahini, and liquid smoke until smooth. Set aside.
- While the pasta is cooking, cook the onion in a large saucepan over medium heat until tender, adding a little water if needed to prevent sticking. Remove the onions and set aside. Add the zucchini to the saucepan and cook over medium heat until tender, about 5 minutes. Remove the zucchini and set aside. Add the tofu to the saucepan and cook, stirring frequently, until the tofu is browned, about 10-15 minutes. Stir the onions and orange sauce together with the tofu, reduce the heat to medium-low, and cook for 5 minutes.
- To serve, layer the pasta, zucchini, and tofu mixture on a plate. Garnish with a pinch of grated orange peel if desired.
Nutrition (per serving): 588 calories, 74% calories from carbohydrates, 14% calories from protein, 12% calories from fat, 8.1g fiber.