Creamy Tomato Tofu Orzo with Herby Tofu Croutons

Pre-heat the oven to 200^°C (fan)/ 220^°C electric/Gas Mark 7.

Using half a pack of Cauldron Authentic Tofu drain and press as per pack instructions. 

Slice the tofu in half. Set one half aside for later.

To make the herby croutons, slice the remaining tofu half into cubes approximately 1 cm squared. 

Mix the flour and dried herbs in a small bowl. 

Spray the tofu cubes with 5 sprays cooking spray and toss to coat. 

Toss the cubes in the prepared flour and herb mix to evenly coat. Place on a non-stick baking tray and bake in a pre-heated oven for 15 minutes.

After 15 minutes add the vine tomatoes to the tray. And cook for a further 10 minutes. Set to one side and keep warm.

Cook the orzo as per pack instructions. Drain and set to one side.

Heat a 5 sprays of cooking spray in a non-stick saucepan. Add the shallot, garlic and sun blush tomatoes. Sauté for 5 minutes. 

Place the reserved Authentic Tofu in a blender. Add the soy milk and stock. Blend until smooth and creamy.

Add the orzo to the saucepan, stir over a low heat. Add the blended tofu mix and gently stir to warm though.

Remove from the heat. Add the juice from half a lemon and chopped basil, stir gently to combine. 

Spoon the creamy tofu orzo into bowls. Top with roasted vine tomatoes, tofu croutons.

Garnish with basil leaves and a drizzle of basil oil (optional).