150 g orzo
280 g extra firm tofu
4 tbsp plain flour
50 g panko breadcrumbs
30 g hard Italian cheese
1 tsp dried oregano
6 tbsp olive oil
200 g cherry tomatoes
15 g fresh basil
2 tbsp balsamic vinegar
1 – Get the orzo on
Fill a kettle with water and put it on to boil.
Measure 150g of orzo into a medium saucepan. Once the water has come to a boil, tip enough into
the pan to cover the orzo by at least 2.5cm. Season with a very generous pinch of salt.
2 – Cook the orzo
Place the pan over a high heat and cook for 8-10 minutes, until soft but with a slight bite. Once
cooked, drain through a colander over the sink and cool under running water. Get on with the rest
of the dish in the next steps while you wait.
Timer Instruction: Hey, that’s the timer for the orzo. It should be soft, but still have a slight bite. Drain
through a colander over the sink and cool under running water.
3 – Slice the tofu
Cut 1 280g block of tofu into 6 slices crossways with a sharp knife.
4 – Coat the tofu
Tip 4 tbsp of flour and 4 tbsp of water into a shallow bowl and beat them together with a fork to
form a pancake batter-like mixture. Season with a generous pinch of salt.
Tip 50g of breadcrumbs into another shallow bowl. Finely grate in 30g of cheese and add 1 tsp of
oregano – toss the cheese, breadcrumbs and oregano together.
Dunk the tofu slices first into the batter, coat them fully and shake off any excess. Drop the battered
slices into the breadcrumbs and toss them around so they each have an even coverage of crumbs.
5 – Fry it up
Heat 4 tbsp of olive oil in a large frying pan over a medium heat.
Once the oil starts to shimmer and loosen, carefully lay in the tofu slices. Fry for 3-4 minutes on
each side, until golden. Once cooked, drain on a plate lined with kitchen towel. Get on with the
salad in the next steps while you wait.
Timer Instruction: Hey, that’s the timer for the tofu. It should be golden on one side – flip and repeat!
6 – Prep the salad
Cut 200g of cherry tomatoes in half and chuck them into a large mixing bowl.
Shake any excess water from the cooked and cooled orzo, then chuck that in too.
Rip in the leaves from 10g of the basil – we will use the remaining 5g later for garnish.
7 – Toss it up
Drizzle the remaining 2 tbsp of oil and 2 tbsp of balsamic vinegar into the bowl, give everything a
good toss and season to taste with salt and pepper.
If you are still waiting for the tofu or orzo, now would be a great time to crack on with a bit of washing
8 – Serve
Divide the salad between plates and top with the crispy tofu slices. Scatter over the remaining basil