Lemon Orzo with Tofu

I cut the tofu into round circles for presentation but also fried up the scraps so nothing was wasted.  You can use any seasoning you would like on the tofu, I used cajun and have used Old Bay in the past.

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.