Recipe by Siri
"Pan fried tofu is mixed with orzo, fresh diced tomatoes, lemon and basil then sprinkled with feta cheese. I like cow's milk feta, but goat cheese would be really yummy as well."
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green onions, chopped
1 (14 ounce) package
extra firm tofu, diced
salt and pepper to taste
1 (4 ounce) package
crumbled feta cheese
This is a great, easy recipe - very creative! Here are my suggestions: Use only one cup of orzo. For a nice texture, brown orzo to golden color in a tablespoon of olive oil over medium heat, then pour in water and boil it. Brown tofu first in oil, then add onions and garlic. I also added shredded carrot and a chopped squash that had been languishing in the fridge. Mushrooms would be good, too. Fresh basil kicks this into high gear (love it with the lemon!), and don't skip the lemon or feta - these two things make this recipe great! If you don't like/have feta, fresh Romano is good, too. Thanks for a wonderful, beautiful, healthy dinner.
As the recipe is written, very bland, probably good for young kids to introduce them to tofu...turn this into a 4 star recipe by adding, sundried tomatoes (chopped, stored in oil), black olives and some red pepper flakes.
Looks like it would have been a 4, but with the changes I made, it was outstanding. Keep in mind I cut the recipe in half (other than the tofu) I added 2 cubes of veggie boullion to the water in which I boiled the orzo to add some flavor. I cooked the tofu, onion and garlic as directed, but also added zucchini and a jar of marinated artichoke hearts (chopped). Instead of tomatoes I used a can of diced tomatoes w/ garlic. After I stirred it all together, I mixed in about 1/3 cup of parmesan and then sprinkled the servings with feta and parm. It really was just fantastic, especially for a nice, healthy meal. Thanks for the great idea!
Simple and light and tasty. The only change I made was to use fresh basil instead of dried. Oh, and I fried the tofu before the onions to make sure I could get it nice and crispy without overcooking the veggies. This is a great quick meal to make after work. If you're not already a regular tofu eater, make sure you press the tofu before frying. Even better, if you have the time, press the tofu, cut into triangles, and then FREEZE it until the edges are frozen. Then take it out and immediately pop it into the hot pan with oil. Provides for a much meatier, chewier texture.
When I told my husband I had made a tofu dish for dinner he looked at me with a funny face. He tried and said: "This is actually delicious!". I will definitely make it again and again!
Very good! I used whole wheat orzu for extra healthiness. I haven't cooked tofu in years, so I had a little trouble cooking it. At medium high, it took a long time (15 minutes) to brown, but when it did it was a little darker than I intended. Of course, maybe its because of my ancient electric stove. All in all, an excellent vegetarian dish! Cheese lovers may want to purchase extra feta.
This was so DELICIOUS, first off I used a veggie boulin cube to give the pasta more flavor. When the pasta was done boiling there was no more water left. The pasta soaked it up. Second you can really put any veggies you like with this recipe I just put squash but next time I will definitely put more in.
Third I only used 10 oz of tofu since it was just my b/f and I and 1 cup of Orzo. It was a perfect amount.
It was a good starter dish, though you may want to add in olives or something salty to balance the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Orzo with Tomato and Fried Tofu
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 175
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