Vegan Orzo Salad with Crispy Tofu
Ingredients
- 10 oz tofu, cubed
- 2 tbsp tamari
- 1 tbsp sriracha
- 2 tbsp balsamic glaze
- 1 1/2 cups orzo
- 1 cup cherry tomatoes
- 1 cup cucumber, diced
- 1 cup carrots, diced
- 2 cups spinach
- 1/2 tsp salt
- Juice of 1 lemon
- 1 mashed avocado
- 1/4 cup capers
- 2 cups steamed broccoli
- Vegan feta
Preparation
Steam the broccoli until tender.
Preheat the oven to 180 degrees C or 350 F.
Mix the cubed tofu with tamari, sriracha, and balsamic glaze.
Bake the mixture for 25 minutes until the tofu is crispy.
Cook the orzo according to package instructions, then drain and rinse.
Mash the avocado.
In a large bowl, combine the cooked orzo, crispy tofu, cherry tomatoes, diced cucumber, diced carrots, spinach, salt, lemon juice, mashed avocado, capers, and steamed broccoli.
Serve the salad topped with vegan feta.
Tips
This salad is perfect for a summer-inspired lunch or dinner.
