Ingredients
1 lb orzo pasta
1 lb firm tofu
1 cup soy ginger marinade
1 cup soy ginger salad dressing
2 cups broccoli florets
1 large avocado, sliced thin
4 oz fresh white mushrooms, sliced
½ sweet onion, sliced
¼ cup parmesan cheese, grated
1 cup grape tomatoes, sliced in half
½ cup pickled red cabbage
¼ cup pickled red onions
Sea salt
Pepper
Tools
Large white oval platter
Sheet pan
Olive oil
Sea salt
Directions
Step 1
Prepare the orzo according to the package instructions. Typically 9-11 minutes in salty water does the trick.
Step 2
Prepare the tofu by draining it and patting it dry with paper towels. Slice into rectangles and place in a glass bowl. Toss with the soy-ginger marinade of your choice or do a combo of oil, soy sauce, teriyaki sauce, chopped garlic and ginger, sesame seeds, and rice wine vinegar.
Step 3
Grill the tofu on a stovetop griddle pan to get those awesome grill marks.
Step 4
Prepare the salad dressing - (1/4 cup lemon olive oil, 1/4 cup teriyaki sauce, 2 tablespoons soy sauce, 2 tablespoons white wine vinegar, 1 tsp sesame seeds, 1 tsp chopped garlic, 1 tsp chopped ginger)
Step 5
Roast the broccoli on a sheet pan with a little drizzle of olive oil and some sea salt until it is tender and the edges are slightly browned.
Step 6
Saute the mushrooms and onions on the stove in a pan over medium heat.
Step 7
Assemble the beautiful platter by laying down a nice bed of orzo on the platter. Drizzle the orzo with half the dressing.
Step 8
Top with the veggies, tofu, onions, cheese, and the rest of the dressing. Top with cilantro and fresh basil.
