Lemon Orzo with Tofu
Food Network Mag. Adapted
1 cup
orzo, cooked according to pkg.
5 tablespoons
vegan butter
grated
zest and juice of 1 lemon
freshly
ground pepper
1 pkg.
firm tofu, cut into circles or squares (use extra pieces as well)
2 tablespoons
extra-virgin olive oil
Cajun
or Old Bay seasoning (to coat and fry tofu)
2 cloves
garlic, minced
1/2 cup
dry white wine
2 tablespoons
capers, drained
2 tablespoons
chopped fresh parsley
2 cups
greens, baby arugula or anything else on hand
1 cup
cherry tomatoes, halved – I used diced red pepper
Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label
directs. Reserve 1/4 cup cooking
water, then drain. Transfer the
orzo to a large bowl and add 2 tablespoons vegan butter, the lemon zest, half
of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss,
adding more pasta cooking water as needed to loosen. Cover to keep warm.
Pat the tofu dry then cut into little rounds or
squares. Coat in Cajun or Old Bay
seasoning. Heat olive oil in a
large nonstick skillet over medium heat.
Add the tofu and cook until browned, turning once. Transfer to a plate; cover to keep warm.
Add the garlic to the skillet. Cook, stirring until golden, about 10 seconds. Add the wine, 1/4 cup water and the
remaining lemon juice. Cook until
reduced by half, about 3 minutes.
Add the capers and the remaining 3 tablespoons vegan butter; swirl to
melt. Stir in the parsley.
Add the greens, red pepper/tomatoes to the orzo, toss. Serve with the tofu and pan sauce.
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