Orzo Tofu Salad

Name: Orzo Tofu Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 cup orzo, cooked according to package instructions; ½ block firm tofu, cubed; 1 tbsp olive oil (for cooking tofu); ½ red bell pepper, diced; ½ green bell pepper, diced; ½ zucchini, diced; ¼ cup olives, sliced; 1 tbsp olive oil (for dressing); 1 tsp Italian seasoning; ½ tsp paprika; ¼ tsp black pepper; ¼ tsp salt (or to taste); ¼ cup crumbled feta cheese

by Round Health

3 Servings

25 min

This Mediterranean-inspired orzo salad is a fresh, flavorful, and satisfying dish that’s perfect for meal prep, potlucks, or a quick weeknight dinner. The combination of tender orzo, sautéed tofu, and crisp bell peppers creates a hearty base, while olives add a briny depth and zucchini brings a touch of freshness. A generous drizzle of olive oil and a mix of seasonings enhance the flavors, and crumbled feta cheese provides the perfect creamy, tangy contrast. This salad can be enjoyed warm or cold, making it a versatile dish that works as a main meal or a delicious side. Packed with protein from tofu and bursting with Mediterranean flavors, this is a well-balanced, nourishing option that’s as easy to prepare as it is delicious.

Orzo Tofu Salad

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Recipe details

Yield 3 Servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Ingredients

1 cup orzo, cooked according to package instructions
½ block firm tofu, cubed
1 tbsp olive oil (for cooking tofu)
½ red bell pepper, diced
½ green bell pepper, diced
½ zucchini, diced
¼ cup olives, sliced
1 tbsp olive oil (for dressing)
1 tsp Italian seasoning
½ tsp paprika
¼ tsp black pepper
¼ tsp salt (or to taste)
¼ cup crumbled feta cheese

Instructions

Bring a pot of salted water to a boil and cook orzo according to package instructions. Drain and set aside.
Heat 1 tbsp olive oil in a pan over medium heat. Add cubed tofu and cook for 5-7 minutes, flipping occasionally until golden brown. Remove from heat.
In a large bowl, add the diced red bell pepper, green bell pepper, zucchini, and olives.
Add the cooked orzo and tofu to the bowl with the vegetables.
Drizzle with 1 tbsp olive oil and season with Italian seasoning, paprika, black pepper, and salt. Toss well to combine.
Sprinkle crumbled feta cheese over the salad.
Serve immediately or refrigerate for later. Enjoy!

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