Sort ingredients
cayweee
QR Code
Listen
Pdf
Cut the tofu into 3 equal slabs lengthwise, then cut those slabs in half and place into a shallow storage container or reusable bag. Add the tamari and vinegar, seal container and shake to properly coat then place in the fridge to marinate.
To a shallow bowl add the cornstarch, nutritional yeast, lemon pepper, and a generous pinch of salt then whisk together. Dredge the slabs of tofu in the cornstarch mixture and set aside.
Bring a large saucepan filled with water to a boil and generously salt the water. Once boiling, add orzo and cook according to package instructions. Drain the pasta and place it back in the pot with the extra virgin olive oil, lemon zest and juice then toss to coat. Cover and set aside.
Heat a large non-stick skillet with your oil over medium heat. When hot, add the tofu and sear for 5 mins on one side undisturbed. Flip the tofu and cook for an additional 5 mins or until both sides are golden. Transfer the tofu to paper towels to drain.
To the same pan used for the tofu, add the shallot with a pinch of salt and sauté for 2-3 mins. Add the snap peas then the kale and continue to sauté until the kale has completely wilted, about 4-5 mins.
Transfer the cooked veggies to the pot of orzo, add the dressing and toss together to combine.
Portion the orzo, top with 2 slabs of tofu and serve with lemon wedges, then enjoy.