Grilled Tofu Orzo Stack
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A layered tofu and orzo stack with a punchy herb-citrus emulsion. Orzo toasted for nuttiness; marinated veggies tossed in bright lemony dressing. Tofu browned crisp, flour dusted for texture. Parsley and citrus emulsion binds layers with freshness and bite. Vegan-friendly swaps included. Cooked by feel not stopwatch, knowing when orzo crisps just right or tofu surface cracks golden. Lemon zest and Dijon play key roles. No dairy, nuts, or eggs here; just clean, clear flavors with subtle herbal lift. Handy tips for fixing common mishaps like soggy tofu or bitter emulsions. Enough for four diner plates but leftovers keep well. Hands-on, vibrant, layered but light.
Prep:
28 min
Cook:
55 min
Total:
Servings:
4 servings
#vegan
#gluten-free
#tofu
#orzo
#herb sauce
#plant-based
#layered dish
Started fumbling with layers, kept the tofu firm but something missing. Orzo bland unless dry-toasted first—had to get that toasty nuttiness. Tossing veggies raw, but needed acid and mustard for punch. Parsley emulsion came by accident, turns out a killer match. Citrus is key; without enough juice the stack falls flat. Chickpea flour better crunch than regular flour, less pasty. Not fancy assembly but satisfying. Play with roasted pepper instead of tomato to add smokiness—discovered on a lazy night, loved it. Watch tofu crust closely; color is the best timer—gold, then done. Layers can tumble if salad overly wet. Lesson learnt. Serve with lemon wedges, people crave extra citrus splash.
Ingredients
- 130 ml orzo uncooked (about 2/3 cup, slightly reduced)
- Juice and zest of 1/3 lemon (cut down, still punchy)
- 12 ml olive oil (just under 1 tablespoon, lighter dressing)
- 4 ml Dijon mustard (slightly less than 1 teaspoon)
- 1 small clove garlic finely minced
- 1 Roma tomato seeded, diced small (replace with roasted red pepper for twist)
- 50 ml finely chopped red onion (red for sharper bite)
- 100 ml diced yellow bell pepper
- 120 ml peeled & seeded cucumber, diced
- 45 ml roughly chopped fresh cilantro
- 1 block firm tofu 200 g (7 ounces), sliced into 10 pieces
- Juice of 1/3 lemon
- 100 ml chickpea flour (alternative to wheat flour for gluten-free)
- 25 ml vegan butter or light olive oil
- Salt and freshly cracked black pepper
Herb-Citrus Emulsion
- 200 ml packed flat-leaf parsley
- 25 ml fresh lemon juice
- 80 ml water
- 8 ml Dijon mustard
- 40 ml extra virgin olive oil
About the ingredients
Reduced some quantities to balance acidity and texture. Chickpea flour takes over for wheat flour, no one notices difference, gets crisp crust without gluten. Roasted red pepper instead of tomato adds smoky undertone, easier to prep ahead. Use fresh lemon zest, don’t skip; aromatics do heavy lifting here. Replace vegan butter with olive oil if you want lighter version, but butter adds subtle richness. Parsley always fresh, not limp or you’ll get bitter emulsion. Water amount in emulsion controls thickness—add slowly. If no cilantro, substitute with fresh basil or mint—different but refreshing twist. Garlic optional, but minced fine, not crushed whole clove. Keep cucumber peeled and seeded or salad gets watery. Red onion sharper than white, balances sweeter bell pepper.
Method
Layer Preparation
- Set oven rack mid-height, preheat oven 175°C (350°F). Spread orzo evenly over baking sheet. Toast in oven 35 minutes until grains show golden flecks and toasted aroma rises. Watch closely last 5 minutes — too long means bitterness. Let cool slightly.
- Meanwhile, bring salted water to boil. Cook orzo until al dente—usually 7 minutes but test by biting: firm with slight chew, no chalky center. Drain promptly, cool slightly.
- In large bowl, whisk lemon juice plus zest, oil, mustard, and garlic until emulsified. Toss gently hot orzo with this dressing. Fold in tomato or roasted pepper, onion, cucumber, cilantro. Season carefully with salt and cracked pepper. Set aside — flavors will mingle while assembling.
Herb-Citrus Sauce
- Drop parsley, lemon juice, water, mustard plus pinch salt into blender. Puree until fully smooth. Add oil slowly in steady stream to emulsify sauce. Taste—should brighten and clean the palate; adjust salt and add extra lemon if too grassy. Keep refrigerated or back on cool spot.
Tofu Layers
- Pat tofu slices dry, then brush each with lemon juice—keeps brightness and cuts tofu's blandness. Coat in chickpea flour, shaking off excess. Chickpea flour gives crispier crust than wheat flour and nutty undertones.
- Heat vegan butter or olive oil in nonstick pan. Place tofu slices flat, cook 2 ½ minutes per side on medium until deep golden crust forms. Press gently with spatula mid-way to keep flat. If crust browns unevenly, adjust heat. Sprinkle salt and pepper immediately on coming off heat.
Assembly
- On each plate, stack 3 tofu slices, alternating with spoonfuls of the orzo salad. Compact lightly so stack stands but keeps fluffiness of salad. Pour or drizzle herb-citrus emulsion around and atop stack generously.
- Serve warm or room temp. The contrast of warm tofu and chilled orzo salad is a highlight. The crunch of crispy tofu edges against soft salad bites. The acid in sauce and lemon notes cuts richness. Bright, fresh but filling.
- Store leftover orzo salad separate from tofu to avoid sogginess. Reheat tofu in pan, salad cold or room temp.
Cooking tips
Toast orzo until grains visibly golden, smell nutty but not burnt. Don’t rush, stirring once or twice helps even toasting. Cooking orzo al dente means bite—not mushy, not hard—test by tasting. Dressing tossed when orzo still warm helps juice absorption. Parsley emulsion blended until totally smooth or mouthfeel ruined; add oil dropwise to get classic vinaigrette texture. Tofu needs gentle but firm press when cooking, flip once only to keep crust intact. Watch for thin crust cracks indicating done. Don’t overcrowd pan or crust steams off. Stack gently; salad mustn’t be sloppy or layers slide off. Serve immediately or tofu crust will soften. Store components separately if prepping ahead. Reheat tofu in dry skillet to revive crunch. Emulsion can be thinned with small splash more water if too thick. Salt throughout but modestly; tofu and emulsion bring salt without overpowering salad.
Chef's notes
- 💡 Toast orzo low and slow. Watch for color changes and nutty aroma. Last 5 minutes critical—stay alert or get bitter toast. Stir once or twice to avoid burning. Let cool before dressing so salad doesn't steam itself soggy later on.
- 💡 Use chickpea flour for tofu crust. Gives crunch, nutty undertones, no pastiness like wheat flour can do. Shake off excess well. Keeps tofu light not heavy. Vegan butter adds richness but olive oil works thinner, adjust heat if swapping.
- 💡 When cooking tofu, medium heat only. Flip once, press gently mid-peel for flat even crust. Thin cracks in crust signal ready but don’t wait for dark brown. Salt and pepper right off heat so seasoning sticks without drying tofu out.
- 💡 Parsley emulsion texture key: blend smooth nonstop or sauce gets grainy. Add oil dropwise while emulsifying to get texture right. Start with less water, thin slowly—too watery kills punch and body of sauce. Use fresh parsley always, limp greens equal bitterness.
- 💡 Stack carefully. Salad moisture low so layers hold shape. If too wet, tofu loses crust and stack collapses. Serve with lemon wedges for extra brightness. Keep tofu and salad separate when storing to retain crunchy edges; reheat tofu dry pan, salad cold.
Common questions
How to know when orzo is done?
Bite test best. Should be firm with slight chew, no chalky center. Timing varies. Drain quick to stop cooking. Toast first for nuttiness, watch color, smell changes not burn. Crunchy toasted grains add layers of flavor.
Can I swap parsley in emulsion?
Yes basil or mint. Different note but fresh twist. Avoid limp herbs, emulsion gets bitter or flat. Garlic optional, minced small only. Oil choice changes texture, olive oil smoother, vegan butter richer taste. Adjust water for body.
Tofu crust not crispy enough?
Heat too low or crowded pan common reasons. Cook medium heat, flip once only. Chickpea flour coats better than wheat for crisp. Press lightly during cooking, wait for thin golden cracks as cues—don’t rush flipping or stacking. Dry slices properly beforehand.
How to store leftovers?
Keep tofu and orzo salad separate always. Tofu reheat in dry skillet to revive crust, salad served cold or room temp. Emulsion stored in fridge, thin with water if thickened. Stack loses shape if prep ahead assembled. Use airtight containers.
