Piri piri tofu over crispy crispy orzo from Mezcla: Recipes to Excite (page 78) by Ixta Belfrage

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prawns for silken tofu, spring onions for chives, and Cajun seasoning for piri-piri spice.

  • Schooffiecooks on March 27, 2026

    Made it with courgette instead of tofu, because I don’t like tofu! Still very nice.

  • meggan on March 13, 2026

    I also would use the firmer tofu as it really falls apart in this dish but otherwise good!

  • Pimlicocook on January 16, 2026

    We liked this, but weren’t blown away by it. I made the entire sauce recipe for half the rest (2 people) reducing orzo and water, but adding extra spinach. I used almost a tablespoon of piri piri (M&S), and to be honest, could have used more; it wasn’t especially spicy and I felt the smoked paprika slightly overwhelmed things. Bottom did end up crispy in a Le Creuset pan. I made salmon on the side for me, which worked well, and used firm tofu for veggie bf.

  • hbakke on September 15, 2023

    I used the full tablespoon of piri piri seasoning and it was almost too spicy. I doubled the spinach and could have probably used even more for my preference. Overall this was a nice, easy dinner that I would make again. My orzo also did not get crispy.

  • Senkimekia on February 26, 2023

    This was very good but as we cooked our way through other recipes I realized it’s not as spectacular as some of the other recipes in this book. It is very easy to cook though, great for a weeknight dinner. We used tofu but if I were to make it again I would go with shrimp instead.

  • rhb on December 14, 2022

    This is almost a pantry meal and is pretty good. We used 2 t of piri piri and it was pretty spicy. It was too smoky for my husband for a main dish, he said he'd eat it again but with something else that is not smoky. I didn't have some of the ingredients so I substituted: Israeli couscous, firm tofu, and 1 1/2 t of Cheat's Lemon Preserves (Ottolenghi Test Kitchen). I also used 5 oz of spinach. I used a non-stick skillet; the couscous got sticky/chewy and slightly crispy. It's a bit stodgy but that was okay...very filling. It really needed the extras for serving and then some...we also served it with some lime pickled onions, sour cream, yogurt, and Cheat's Preserved Lemon. The pickled onions made a big difference.

  • rachelblair on August 24, 2022

    The flavour of this is great and I really enjoyed it even though it didn't turn out perfect. My orzo didn't get crispy, just stuck to the bottom of my pot and it ended up a bit liquidy. Also I'm not a big fan of silken tofu (I'm a texture person) so I'd probably use a slightly firmer kind next time, I don't think it would make a big difference to the overall dish.

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