Description
This Lemon Dill Orzo Pasta Salad is served topped with lemon pepper coated tofu cutlets. High in protein for a satisfying and easy weeknight dinner.
Ingredients
- 1 lb block extra firm tofu, pressed and drained
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 3 tbsp cornstarch
- 1 tbsp nutritional yeast
- 1 tsp lemon pepper seasoning (no salt added)
- Kosher salt
- 2 tbsp avocado oil
- 3/4 cup orzo
- 1 tbsp extra virgin olive oil
- Juice and zest of 1/2 a lemon
- 1 shallot, diced
- 1/2 cup snap peas, cut on a bias
- 1 cup kale, shredded
- 1/2 cup Green Goddess Dressing or more as desired
- Lemon wedges for serving
Instructions
Prep in Advance
- Cut the tofu into 3 equal slabs lengthwise, then cut those slabs in half and place into a shallow storage container or reusable bag. Add the tamari and vinegar, seal the container and give it a few gentle shakes to properly coat then place in the fridge to marinate.
- Properly clean, dry, cut and store kale and snap peas accordingly.
When Ready to Prep
- To a shallow bowl add the cornstarch, nutritional yeast, lemon pepper, and a generous pinch of salt then whisk together. Dredge the slabs of tofu in the cornstarch mixture and set aside.
- Bring a large sauce pan filled with water to a boil and generously salt the water. Once boiling, add the orzo and cook according to package instructions until al dente, stirring occasionally to prevent the pasta from sticking. Drain the pasta and place it back in the pot with the extra virgin olive oil, lemon zest and juice then toss to coat. Cover and set aside.
- Heat a large non-stick skillet with your oil over medium heat. When hot, add the tofu and sear for 5 minutes on one side undisturbed. Flip the tofu and cook for an additional 5 minutes or until both sides are golden. Transfer the tofu to paper towels to drain.
- To the same pan used for the tofu, add the shallot with a pinch of salt and sauté for 2-3 minutes. Add the snap peas then the kale and continue to sauté until the kale has completely wilted, about 4-5 minutes.
- Transfer the cooked veggies to the pot of orzo add the dressing and toss together to combine.
- Portion the orzo, top with 2 slabs of tofu and serve with lemon wedges, then enjoy.
Notes
If you are using lemon pepper seasoning containing salt, you do not need to add additional salt to the cornstarch mixture.
Change up the veggies. The kale and snap peas just happened to be the veggies I got locally on sale. Other greens can work really well here including Swiss chard and asparagus.
If your pasta appears dry after dressing it, add a splash of water or more dressing. Pasta is absorbent, so over time the pasta will dry out after it is dressed. To help return that creamy factor, toss your pasta with a 1-2 tablespoons of water at a time until your desired consistency is achieved.
