Orzo With Tomato and Fried Tofu |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I'm always on the lookout for a good vegetarian entreé, and since I love orzo and tofu I tried this recipe. My son is not too fond of feta cheese so I left it out of his portion, but the rest of us enjoyed it just as written. Note: after making this a few times I decided to try goat cheese and it was really good - my son even liked it! Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
1 bunch green onion, chopped |
14 ounces extra firm tofu, diced |
3 medium tomatoes, diced |
2 tablespoons lemon juice |
2 teaspoons dried basil |
2 cups orzo pasta |
salt and pepper |
4 ounces crumbled feta cheese or 4 ounces goat cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
2. Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 30 seconds until fragrant. Add the tofu and continue cooking until golden brown.
3. Stir in the tomatoes, lemon juice and basil; cook for another minute. Combine with the cooked orzo pasta and season to taste with salt and pepper. Serve with the crumbled feta cheese sprinkled on top.
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