Servings: 4
Prep time: 20 min Cooking time: 15 min
Ingredients
Orzo
1 cup whole wheat orzo
13 cherry tomatoes, halved
1/8 tsp kosher salt
1 tsp olive oil
Pesto Sauce
1/4 cup walnut halves
2 garlic cloves
3 Tbsp olive oil
1 cup fresh basil
1/4 tsp kosher salt
2 Tbsp lemon juice
Water as needed to blend
Tofu
1 block tofu, drained and pressed
1/4 tsp kosher salt
1/4 tsp garlic powder
2 Tbsp lemon juice
Directions
1. Cook orzo: Bring a pot of water to a boil and cook orzo according to package directions, or until tender. Drain when finished cooking.
2. While pasta cooks, make pesto sauce. Add basil, olive oil, walnuts, garlic, lemon juice, and salt to a high-speed blender. Blend until desired texture is reached. Add water 1 Tbsp at a time to help with blending.
3. Turn your oven to the broil setting. Arrange cherry tomatoes, olive oil, and salt on a pan. Broil until tomatoes crack (2-5 mins).
4. Cut tofu into small cubes. Toss in salt, garlic powder, and 2 Tbsp lemon juice. If you have time, let the tofu marinate for about 20 minutes.
5. Toss orzo, tofu, pesto sauce, and blistered tomatoes in a bowl. Serve hot or cold. Enjoy.
Notes
Optional additions can include corn or other veggies and vegan mozzarella.
