05/12/2025Tofu, legumes and seitan - Pasta - Main courses
Creamy Tofu Cutlet with Sun-Dried Tomatoes
Servings
2
Ingredients
Cups
- -firm tofu 450 (g)
- -Cajun spices 2 (tbsp)
- -salt
- -pepper
- -neutral oil 3 (tbsp)
- -dried tomatoes 8
- -Crushed tomatoes 125 (mL)
- -soy cream 125 (mL)
Orzotto
- -onion 0.5
- -olive oil 1 (tbsp)
- -orzo 180 (g)
- -vegan grated cheese 40 (g)
- -soy cream 85 (mL)
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Steps
- Cut the tofu into two cutlets. Season both sides with Cajun spices, salt, and pepper.
- Start the orzotto: peel and thinly slice the onion. In a pan, heat the oil and sauté the onion until soft. Add the orzo and stir to coat it lightly in the oil. Then deglaze with a bit of water. Add water gradually over the 15 minutes of cooking time, just like you would for a risotto — as soon as the water evaporates, add more.
- Meanwhile, in a pan, heat some neutral oil and sear the tofu cutlets for 3–4 minutes on each side until golden.
- Add the sun-dried tomatoes, tomato sauce, and soy cream over the tofu cutlets to create the creamy sauce. Season with salt and pepper, then remove from heat.
- In the orzotto, pour in the soy cream, vegan shredded cheese, salt, and pepper. Let the cheese melt for a minute, then serve in shallow bowls. Top each serving with a tofu cutlet and plenty of sauce!
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Creamy Tofu Cutlet with Sun-Dried Tomatoes
For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 15 min
Ingredients
- -firm tofu 450 (g)
- -Cajun spices 2 (tbsp)
- -salt
- -pepper
- -neutral oil 3 (tbsp)
- -dried tomatoes 8
- -Crushed tomatoes 125 (mL)
- -soy cream 125 (mL)
Orzotto
- -onion 0.5
- -olive oil 1 (tbsp)
- -orzo 180 (g)
- -vegan grated cheese 40 (g)
- -soy cream 85 (mL)
Steps
Steps
- Cut the tofu into two cutlets. Season both sides with Cajun spices, salt, and pepper.
- Start the orzotto: peel and thinly slice the onion. In a pan, heat the oil and sauté the onion until soft. Add the orzo and stir to coat it lightly in the oil. Then deglaze with a bit of water. Add water gradually over the 15 minutes of cooking time, just like you would for a risotto — as soon as the water evaporates, add more.
- Meanwhile, in a pan, heat some neutral oil and sear the tofu cutlets for 3–4 minutes on each side until golden.
- Add the sun-dried tomatoes, tomato sauce, and soy cream over the tofu cutlets to create the creamy sauce. Season with salt and pepper, then remove from heat.
- In the orzotto, pour in the soy cream, vegan shredded cheese, salt, and pepper. Let the cheese melt for a minute, then serve in shallow bowls. Top each serving with a tofu cutlet and plenty of sauce!