Marinated Cauliflower, Roasted Artichoke and Tofu Orzo Salad
Feta-like tofu takes this dish into most important dish territory. Print Recipe Pin Recipe
Elements
for the tofu
- jarred marinated artichoke hearts
- 14 oz additional agency tofu, pressed a minimum of 20 minutes see notice
- zest of 1 lemon
- 1/4 cup white wine vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- freshly floor black pepper
for the cauliflower
- 1 small purple onion, sliced into rings
- 1 small head cauliflower, lower into florets I used a yellow cauliflower
- 2-3 stalks celery (with leaves), thinly sliced
- 1/2 cubanelle pepper, sliced into rings
- 1/3 cup white wine vinegar
- 3-4 tablespoons olive oil
- 1-2 tablespoons nonpareil capers
- juice of 1 lemon
dusting combine:
- 2-3 tablespoons cornstarch
- 1 teaspoon Italian seasoning
- freshly floor black peppr
- sea salt
to serve:
- 8 oz cooked and cooled orzo
Directions
- The day earlier than you wish to serve the dish: press the tofu beneath weights or in a tofu press for a minimum of 20 minutes. Slice in half throughout the center after which lower into bite-sized cubes. Place in a non-reactive container and add the remaining components from the tofu part. Toss to coat. Cowl and refrigerate in a single day.
- Place all the cauliflower components in a second non-reactive container. Toss to mix and coat. Cowl and refrigerate in a single day.
- The subsequent day, preheat oven to 400. Drain the artichokes/tofu and toss with the dusting combine to coat. Line a rimmed baking sheet with parchment and organize the tofu and artichokes in a single layer. Roast for 20 minutes, turning as soon as, or till crispy. Permit to chill.
- In the meantime, stir the cooked orzo into the cauliflower combination and permit to sit down at room temperature. Add the cooled tofu/artichokes to the combination and toss to evenly distribute all components.
- Serve at room temperature.
Notes
- I used a tofu press! I extremely suggest it. You too can press it with weights as I present on this recipe.
- If you wish to protect the colour of the cauliflower, much more, blanch it earlier than marinating.
- Minimize down on waste by peeling and slicing the cauliflower core and including it in with the florets.
Key phrase pasta salad
I created this recipe as an excuse to check out my new tofu press I purchased after I got here throughout three (unsponsored!) mentions of how nicely they work in a single afternoon. We each like tofu however I don’t suppose to make it a lot as a result of the urgent step (which I believe is required just about any time you employ agency or additional agency tofu) is at all times form of a ache and easily isn’t one thing I consider till its virtually supper time when it’s too late. However within the final 12 months, because of the pandemic we’ve made 99.9999999% of our meals at dwelling, ourselves so I’ve been attempting to make an additional effort to make quite a lot of meals. Not at all times model new, postable recipes however dinner each night time.
This dish is an actual winner. Marinating the tofu with the artichoke hearts in a single day offers the tofu an virtually feta-like style and texture. Roasting them within the oven crisps them up and deepens the flavour as nicely. It’s a little fiddly of a recipe–two separate marinades the day earlier than you wish to eat–however all the prep may be very easy and the day you wish to eat, all it’s a must to do is roast the tofu/artichoke hearts and make the orzo. You can most likely skip roasting the tofu/artichokes however you’d miss out on some texture contrasts I believe the salad wants. The cauliflower is crunchy and flippantly pickled and the celery provides a stunning floral notice.
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