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Crispy Tofu a la Plancha with Blistered Green Beans & Valencia Orange Gremolata
2 Serving Dinner

Crispy Tofu a la Plancha

with Blistered Green Beans & Valencia Orange Gremolata

Tags: High-Protein, <600 Calories, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
490
FAT
14g
CARBOHYDRATES
69g
PROTEIN
28g

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INGREDIENTS

  1. ½ cup farro
  2. 4 oz roasted red peppers
  3. 1 garlic clove
  4. ¼ oz f fresh parsley
  5. 1 Valencia orange
  6. 6 oz green beans
  7. 2 tbsp sliced almonds
  8. 14 oz organic extra firm tofu
  9. ¼ cup cornstarch
  10. 1 tbsp ground cumin
  11. 1 tbsp smoked paprika
  12. 1 oz red wine vinegar
  13. 2 tbsp vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond), wheat
Tools: Food processor, Large nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
490
FAT
14g
CARBOHYDRATES
69g
PROTEIN
28g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Add farro and a pinch of salt to a small saucepan and cover with at least 1 inch water. Bring to a boil and cook until grains are tender, 18 to 20 minutes. Drain any remaining water, return farro to the saucepan, and add a pinch of salt and pepper. Stir, and cover to keep warm.

2
Prepare the vegetables and make the gremolata

Drain the roasted red peppers. Mince the garlic. Roughly chop the parsley. Zest, peel, and roughly chop the orange, removing any seeds. Add minced garlic, chopped parsley, orange zest, and chopped orange to a small bowl, and stir to combine the Valencia orange gremolata.

3
Blister the green beans

Add 1 tbsp vegetable oil to a large nonstick skillet over medium-high heat. Add green beans and a pinch of salt and pepper, and cook, undisturbed, until beans are browned and starting to soften, 3 to 5 minutes. Stir the blistered green beans and add sliced almonds. Cook until almonds are lightly browned, 3 to 4 minutes. Transfer to a medium bowl and cover with tin foil to keep warm. Wipe the skillet clean. TIP: You will use this skillet again in the next step.

4
Make the tofu a la plancha

Drain tofu and cut the block in half horizontally. Cut each half into thirds, making rectangles. Add cornstarch, just half the cumin, just half the paprika, 1 tsp salt, and ½ tsp pepper to a shallow bowl, and mix to combine. Press tofu rectangles into the cornstarch mixture and ro- tate the rectangles until fully coated. Add 1 tbsp vegetable oil to the large nonstick skillet over medium-high heat. Add coated tofu rectangles and cook until golden brown, 3 to 4 minutes per side.

5
Make the red pepper purée

Add roasted red peppers, remaining cumin, remaining smoked paprika, red wine vinegar, and a pinch of salt and pepper to a food processor. Purée until smooth, 1 to 3 minutes. With the motor still running, slowly add 1 tbsp olive oil to the red pepper purée. TIP: Cover the opening to the food processor with a towel so that the mixture doesn’t splatter.

6
Serve

Pour the red pepper purée over the green beans and almonds, and stir to combine. Divide farro between plates and top with blistered green beans and crispy tofu a la plancha. Garnish with Valencia orange gremolata and any remaining red pepper purée. Bon appétit!

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