Orzo salad with marinated tofu

The freshness of this salad makes it ideal for warm days. Just seeing it served on the plate brightens your day. The mix of crunchy textures like raw vegetables with orzo and the smoothness of marinated tofu is unmatched. The sweet touch of the raisins completes the festival of flavors very well. All this without using a drop of oil. What’s more, this salad can be eaten as a side or a main dish.

Orzo salad with marinated tofu

Carmen Suárez
The freshness of this salad makes it ideal for warm days. The mix of crunchy textures like raw vegetables with orzo and the smoothness of marinated tofu is unmatched. The sweet touch of the raisins completes the festival of flavors very well. All this without using a drop of oil. What’s more, this salad can be eaten as a side or a main dish.
Prep Time 3 hours 30 minutes

Equipment

  • Medium bowl
  • small bowl
  • Salad bowl
  • Knife
  • jar with lid
  • pot

Ingredients
  

To marinate the tofu

  • 1 block of tofu pressed
  • 1 ½ cup water
  • 3 tbs rice vinegar
  • 2 finely chopped garlic cloves Approx. 1/2 tbsp.
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. marjoram
  • 2 tbs. maple syrup.
  • 2 tbs. lemon juice
  • 1 – 1 1/2 tsps. salt
  • 1/2 tbs. lemon zest Approx. 1 lemon
  • 1 ½ tablespoon mild white miso
  • 10 Kalamata black olives finely chopped

For the Orzo Salad

  • 1 ½ cup cooked orzo
  • 4 Persian cucumbers diced
  • 1 Red bell pepper diced
  • 1/4 – 1/2 cup diced red onion
  • 1/2 cup black Kalamatas olives cut in half vertically
  • 1/4 cup raisins
  • 1/4 cup fresh basil leaves thinly sliced ​​ Brunoise cut
  • 1 tsp salt
  • Ground black pepper to taste
  • Marinated tofu
  • Finely chopped fresh basil to decorate the tofu

For the oil-free vinaigrette

  • 1 tablespoon lemon juice
  • 2 tablespoons of aquafaba cooked chickpea water
  • 1 teaspoon mustard
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder optional.

Instructions
 

  • Cut the tofu: Take the block of tofu previously pressed, and with the excess liquid extracted, cut it into cubes approximately one centimeter thick.
  • Cook the tofu:
    – In a pot over medium-high heat add the water, garlic, rice vinegar, dried basil, oregano, dried marjoram and nutritional yeast. Mix a little and add the tofu cubes. Bring the uncovered pot to a boil and lower the heat. Let the tofu cook over low heat for about 15 more minutes. Turn off the fire.
    – Apart in a small bowl add the maple syrup, the lemon juice, the salt, the lemon zest, the miso and the finely chopped olives. Mix everything very well until all these ingredients are incorporated.
    – Add the previous marinade to the tofu and stir gently to prevent the tofu from crumbling excessively.
  • Let marinate: Transfer the above mixture in a covered container and marinate for at least 2 hours before consuming.
  • Prepare the vinaigrette: In a small bowl mix all the ingredients for the vinaigrette and set aside.
  • Assemble the salad: In a large bowl mix the cooked orzo, cucumber, paprika, onion, pitted olives, and raisins. Mix and add the vinaigrette. Mix everything until all the ingredients are incorporated. Add the slices of fresh basil and mix a little more smoothly. Add a few cubes of the marinated tofu on top and garnish each cube with a touch of finely chopped basil.
    – Leave the rest of the marinated tofu to serve it in a separate bowl for each diner to serve to taste. Enjoy.

Video

Notes

* In the vinaigrette you can replace the aquafaba with olive oil.
* If you do not have rice vinegar you can use red wine vinegar, apple cider vinegar or even white vinegar.
* Once the tofu is marinated you can pass it through the food processor and turn it into a cream cheese type of spread.

About

Hola, Carmen aquí. Bienvenidos a mi cocinita. En este espacio comparto mis exploraciones culinarias en la cocina vegetal. Cocino plantas en todas sus formas.

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