Tofu and Toasted Orzo Millefeuille

Name: Tofu and Toasted Orzo Millefeuille
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2/3 cup (150 ml) orzo; Grated zest and juice of 1/2 lemon; 1 tablespoon (15 ml) olive oil; 1 teaspoon (5 ml) Dijon mustard; 1 clove garlic, finely chopped; 1 plum tomato, seeded and diced; 1/4 cup (60 ml) finely chopped onion; 1/2 cup (125 ml) yellow bell pepper, diced; 1/2 cup (125 ml) cucumber, peeled, seeded and diced; 1/4 cup (60 ml) chopped fresh cilantro; 1 block 1/2 lb (225 g) firm tofu, cut into 12 slices; Juice of 1/2 lemon; 1/2 cup (125 ml) flour; 2 tablespoons (30 ml) butter; Salt and pepper; 1 cup (250 ml) lightly packed parsley, chopped; 2 tablespoons (30 ml) lemon juice; 1/3 cup (75 ml) water; 2 teaspoons (10 ml) Dijon mustard; 3 tablespoons (45 ml) olive oil; Salt and pepper

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Preparation 25 MIN

Cooking 50 MIN
Servings 4

Ingredients
Preparation

Ingredients

Millefeuille

2/3 cup (150 ml) orzo
Grated zest and juice of 1/2 lemon
1 tablespoon (15 ml) olive oil
1 teaspoon (5 ml) Dijon mustard
1 clove garlic, finely chopped
1 plum tomato, seeded and diced
1/4 cup (60 ml) finely chopped onion
1/2 cup (125 ml) yellow bell pepper, diced
1/2 cup (125 ml) cucumber, peeled, seeded and diced
1/4 cup (60 ml) chopped fresh cilantro
1 block 1/2 lb (225 g) firm tofu, cut into 12 slices
Juice of 1/2 lemon
1/2 cup (125 ml) flour
2 tablespoons (30 ml) butter
Salt and pepper

Parsley and Lemon Emulsion

1 cup (250 ml) lightly packed parsley, chopped
2 tablespoons (30 ml) lemon juice
1/3 cup (75 ml) water
2 teaspoons (10 ml) Dijon mustard
3 tablespoons (45 ml) olive oil
Salt and pepper

Preparation

Millefeuille

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Spread the orzo on a baking sheet. Bake for 30 to 40 minutes or until the grains are golden brown.
In a pot of salted boiling water, cook the orzo until al dente. Drain and let cool.
In a large bowl, blend the lemon juice and zest, oil, mustard and garlic. Add the orzo, vegetables and cilantro. Season with salt and pepper. Set aside.

Parsley and Lemon Emulsion

In a blender, purée the parsley, lemon juice, water and mustard until smooth. Season with salt and pepper. Add the oil in a thin stream. Set aside.
Baste the tofu with the lemon juice. Dredge in the flour and shake off any excess. In a non-stick skillet, brown the tofu slices in the butter for 2 minutes on each side. Season with salt and pepper.
On a plate, stack three layers of tofu slices alternating with orzo salad. Drizzle with the Parsley and Lemon Emulsion.