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Ingredients (yields 4 servings)
- 1 batch tofu feta cheese (recipe here)
- zest of 1 lemon (from the tofu recipe)
- 1 1/2 C dried orzo pasta
- 1 tbsp olive oil
- 1/2 small red onion, coarsely chopped (about 1/2 C)
- 1 C Kalamata olives
- 1 1/2 C grape or cherry tomatoes
- 1 medium cucumber (or 3 baby cucumbers)
- 1/4 C fresh parsley
- 1/4 C fresh basil
- 1/2 C cashews
- salt and pepper to taste
Dressing
- 1/4 C olive oil
- 1/4 C white wine vinegar
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp agave syrup
- 1/4 tsp salt
Vegan Greek orzo with tofu feta
Very fresh tasting and delicious! The toasted cashews and lemon zest really shine.
675 kcal per serving
Cooking time: 60 minutes
Instructions
- Zest the lemon.
- Make the vegan feta (recipe here) and set aside to marinate.
- Whisk all of the dressing ingredients together in a small jar or bowl. Set aside.
- Bring a medium pot of salted water to a boil. Add 1 1/2 C dried orzo and cook it according to the package directions. Drain the pasta into a colander, return it to the pot, and toss with 1 tbsp olive oil to prevent sticking. Allow it to cool. Mix occasionally to release heat and keep from sticking together.
- While the pasta cools, chop 1/2 of a small red onion into a bowl and cover it with cold water. Allow it to sit for 10 minutes, then drain the water. (This will remove some of the onion's bite.)
- Toast the cashews.
- Halve 1 C Kalamata olives and 1 1/2 C grape or cherry tomatoes, and chop 1 medium cucumber.
- Finely chop 1/4 C each of fresh parsley and fresh basil.
- When the pasta is cool, transfer it to a large bowl. Add the lemon zest, chopped veggies and herbs, tofu feta, and most of the toasted cashews. Pour the dressing over the ingredients and toss to coat. You can pour a bit of the tofu marinade on the salad as well. Season with salt and pepper to taste. Serve with the rest of the toasted cashews sprinkled on top.