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Dill Stuffed Beef with Edamame and Tofu Orzo

Ingredients 4 top round or tri-tip steaks, about 6 ounces each

6 ounces thinly sliced pancetta

2 teaspoons snipped fresh dill

1/4 cup soft tofu1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon cayenne

1 teaspoon granulated garlic

PepperEdamame and Tofu Orzo

Orange Miso Sauce


Instructions Butterfly steaks by cutting horizontally almost all the way through.

Lay steaks flat; layer with pancetta and tofu.

Sprinkle with dill, basil, oregano, cayenne, garlic and pepper.Roll steak and secure with a toothpick.

Cook steaks in a small amount of hot oil, turning frequently about 10 minutes or until medium. Let rolls stand a few minutes.

Remove toothpicks and slice rolls.

Place Edamame and Tofu Orzo in center of 4 plates.

Arrange steak slices around orzo and serve with small bowl of Orange Miso Sauce for dipping.


Edamame and Tofu Orzo Instructions Cook 2/3 cup orzo according to package directions. Drain. Place in a large bowl. Add 1/2 cup each cooked edamame, cubed firm tofu, chopped red sweet pepper, chopped red onion, cubed eggplant, and sliced green onion. Stir in 3 tablespoons olive oil, 3 tablespoons lemon juice, and 2 minced cloves garlic. Keep warm.


Orange Miso Sauce Whisk together 1/2 cup blood orange or regular orange juice, 1/2 cup mirin, 1/2 cup sugar, 3 tablespoons miso paste, 1 tablespoon sliced green onion, 1 teaspoon cayenne, 4 cloves minced garlic, and the zest of 1 orange.


Notes Makes 4 servings

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