Greek Orzo Pasta Salad with Tofu Feta

Ingredients

• 1 cup Orzo pasta
• 14 oz Extra-firm tofu
• 3 tbsp Lemon juice
• 1 tbsp Apple cider vinegar
• 2 tbsp Nutritional yeast
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 3 tbsp Olive oil
• 1 cup Cucumber
• 1 cup Cherry tomatoes
• 1/2 cup Red onion
• 1/2 cup Kalamata olives

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 cup Orzo pasta and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite (al dente). Drain the cooked orzo and rinse it thoroughly with cold water to cool it down. Transfer the rinsed orzo to a large mixing bowl and set aside.
2. 2In a separate medium bowl, use your hands to crumble the 14 oz Extra-firm tofu into small, irregular pieces. Add the 3 tbsp Lemon juice, 1 tbsp Apple cider vinegar, 2 tbsp Nutritional yeast, 1 tsp Dried oregano, 1/2 tsp Garlic powder, and 1/2 tsp Salt to the bowl. Gently toss all the ingredients together until the tofu is evenly coated with the seasonings.
3. 3Prepare the vegetables: Cut the 1 cup Cucumber into 1/2-inch cubes. Halve the 1 cup Cherry tomatoes. Finely dice the 1/2 cup Red onion. Slice the 1/2 cup Kalamata olives in half. Add all these prepared vegetables and olives to the large mixing bowl with the cooked orzo.
4. 4Add the prepared tofu mixture from Step 2 and the 3 tbsp Olive oil to the large mixing bowl with the orzo and vegetables. Gently toss all ingredients together until they are well combined and the olive oil is evenly distributed.
5. 5Cover the large mixing bowl and refrigerate the salad for at least 30 minutes. This chilling period allows the flavors to meld and deepen, enhancing the overall taste of the salad.

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