Greek Tofu with Lemon Orzo

Wow… I’m really slacking with this whole blog thing lately— my apologies! My computer wasn’t connecting to the internet so I decided to just wait until it was fixed before posted from another source. Either way! I’m back… glad to be back. Since my last post a lot has happened! I moved home to VA to be with my family, been unpacking and getting things settled, looking for jobs, and cooking up a storm!

I’ve been on dinner duty so I’ll have plenty of recipes to share soon. This recipe was just from the other night for dinner! It was pretty hot outside so I wanted something that was full of flavor and would still taste good even if it wasn’t smoking hot! Sooooo I found some tofu in the fridge and came up with the recipe. It turned out to be REALLY good actually!Β I semi adapted it from another recipe that I had which instead of tofuΒ used salmon (which is might tasty as well). Tofu is kind of bland so I definitely wanted to spice it up a bit using oregano, lemon, kalamata olives, and tomatoes! Then popped those little squares over some lemon and asparagus orzo— perfection! Not only is this recipe delicious, but it’s also really pretty! I suggest making it for sure!

Greek Tofu with Lemon and Asparagus Orzo

Ingredients

1 pound tofu (cut into 4 pieces)
2 cups cooked orzo
8 large asparagus – slightly cooked and chopped into slices
1 cup cherry tomatoes- cut in half
1/2 cup kalamata olives- pitted and cut in half
1/2 cup green peas
2 lemons
1 teaspoon dried oregano
salt and pepper
1 cup olive oil

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Start by draining the tofu of the yucky tofu water that it comes in. Rinse under hot water and then press out as much water as you can using a paper towel. Set aside. In a bowl that will fit all the tofu, combine juice and zest of 1 lemon, 1/2 cup of olive oil, oregano, salt and pepper. Mix well and then add the tofu, turning a couple of times to coat the tofu in the marinade. Let the tofu sit for about 30 minutes and then arrange the tofu, cherry tomatoes, and olives on a baking sheet and bake in the oven at 375 degrees for 40 minutes, turning the tofu half way through.

While the tofu is cooking, in a large bowl add the juice and zest of the other lemon with salt and pepper. Slowly whisk in 1/2 cup of olive oil until you have a dressing. Make sure to taste it at this point. If it is still REALLY tangy, you could add a little bit more olive oil or leave it how it is. The orzo will soak it all up anyways! Add the orzo, asparagus, and peas and stir to coat the mixture. Set aside and wait for the tofu

When the tofu is done, arrange the platter by putting the orzo on the bottom and topping with the tofu and tomatoes/olives…. or really just arrange it however you want haha

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