Best made with:
Greek Orzo Salad with Tofu Herbed Feta
- Lunch
- Firm Tofu
- Vegetarian
- Side Meals
This tofu feta is the perfect pairing for salads.
Ingredients
Tofu Feta:
| 1 pkg | Sunrise Firm Tofu , cubed |
| ⅓ cup | olive oil |
| ¼ cup | lemon juice |
| 2 tbsp | red wine vinegar |
| 1½ tbsp | dried oregano |
| 1½ tsp | dried minced onion |
| 1 tsp | salt |
Salad:
| 1 cup | orzo , cooked as per pkg directions |
| ½ | cucumber , sliced, half moons |
| 2 cups | grape tomatoes , halved lengthwise |
| 1 | celery stalk , diced |
| ¾ cup | kalamata olives , pitted |
| ¼ cup | pine nuts , toasted |
| ½ | red onion , thinly sliced |
| 1 | green pepper , bite size chunks |
| ¼ cup | parsley , chopped |
Directions
- Press tofu between sheets of paper towel to get rid of excess water. Allow to sit 10 minutes, replacing paper towel if needed. Cut into 1cm cubes.
- Mix remaining feta ingredients in a container, add the tofu. Secure with a tight lid and shake to coat tofu, let marinate in the fridge for an hour or overnight for best flavour. Allow to come to room temperature before using.
- In a large bowl, combine all salad ingredients, stir.
- Add marinated tofu and all the liquids to the salad, stir gently to combine.
- Garnish with parsley and fresh cracked pepper.