Roasted Garlic Orzo Salad with Artichoke Hearts and Asparagus
Ingredients
- 2 tsp onion powder, divided
- 1 tsp garlic powder, divided
- 1/2 tsp white or black pepper
- 1/4-1/2 tsp salt based on preference
- 1-2 tbsp nutritional yeast
- 2 tsp neutral oil of choice (e.g., avocado oil)
- 1 block (450g) of extra firm tofu, pressed and drained, then cut into cubes
- 1 bunch fresh asparagus, ends trimmed off and cut into small pieces
- 4 cloves of garlic in their wrapper, lightly crushed
- 1 1/2 cups dry orzo pasta
- 1/4 cup marinated artichokes
- 1 cup cherry tomatoes, halved
- 1/4 cup parsley, roughly chopped
Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp apple cider vinegar
- Juice of one small lemon
- 1 tbsp liquid sweetener of choice (e.g., maple syrup)
- 1 tbsp spicy brown mustard
- 4 cloves roasted garlic (from above)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt or to taste
- 1/2 tsp red chili flakes (optional)
Preparation
Preheat the oven to 400°F (200°C).
Bring a pot of salted water to a boil on the stove top.
On a large lined baking tray or two separate trays, add tofu and asparagus. Sprinkle with 1 tsp onion powder, 1/2 tsp garlic powder, white pepper, salt, nutritional yeast, and oil. Toss together and spread out evenly. Add lightly crushed garlic cloves with a drizzle of extra oil to the tray. Bake for about 15 minutes, then remove from the oven.
Cook the orzo according to box instructions. Drain and place in a large bowl.
Prepare the dressing: Remove roasted garlic cloves' skins and mince. In a bowl or jar, combine minced garlic, olive oil, apple cider vinegar, lemon juice, sweetener, mustard, onion powder, garlic powder, salt, and red chili flakes. Mix well.
Add the roasted tofu, asparagus, marinated artichokes, cherry tomatoes, and parsley to the orzo.
Pour the dressing over the orzo and vegetables. Toss to coat well.
Serve the roasted garlic orzo salad warm or chilled.