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.
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Tags: Cook, Cuisine, Food and drink, oil, sesame oil, TOFU-ORZO SALAD, Vegetarian cuisine, virgin olive oilprevious - next
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