TOFU-ORZO SALAD

Serves 5

2 cups orzo, dry weight

1 block tofu, diced in 1cm cubes

1 egg (optional)

1 ½ cups trimmed arugula or mixed greens

1 cup grape tomatoes, halved

1 red bell pepper, diced

1 red onion, finely diced

2 Tbsp chopped fresh basil

1 tsp chopped fresh oregano

2 Tbsp red wine vinegar

1 Tbsp extra virgin olive oil

⅛ tsp each salt & black pepper

6 Tbsp (3 oz) crumbled goat cheese

Cook the orzo as per instructions, then rinse thoroughly and set aside.

Stir-fry first the tofu, then (if using) the egg, in a mix of olive and sesame oil. Set aside.

Combine everything (inclusive) from arugula to oregano in a large mixing bowl.

Combine vinegar, oil, salt, and pepper in a measuring cup, and mix vigourously. Pour over salad mixture.

Top with crumbled goat cheese.

The original recipe used 3 cups chopped, grilled chicken breasts as opposed to tofu.