It’s the artichokes that give this dish it’s interesting flavor and the orzo and tofu give it wonderful texture.
So, I’ve been a vegetarian over a year now and I’m finally putting recipes together myself. You know, adding the ingredients that I like versus the ingredients that are in the recipes. This combination of flavors is one I have loved for quite some time. I used to make something similar that you can find in the main meal section, called Chicken Artichoke Pasta. This is similar without the chicken or the same pasta….hahaha, in other words, it’s completely different!
- 2 cups No-Chicken, Chicken Broth
- 2 Tbsp. olive oil
- 1 pkg. extra firm tofu, diced
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 can of quartered artichokes, chopped
- 1 can diced tomatoes
- 2 Tbsp. lemon juice
- 2 tsp. dried basil
- 1 cup orzo pasta
- Salt and pepper to taste
- Parmesan or Romano cheese
1. Fill pot half way with salted water and add 2 cups no-chicken broth and bring to a boil. Add orzo pasta and cook about 5 minutes until tender. Drain.
2. Heat olive oil in a large frying pan over medium high heat. Fry the tofu cubes, turning occasionally until golden brown.
3. Add the garlic and onion and sauté for a few seconds until onion is translucent and garlic is fragrant.
4. Add the chopped artichoke and simmer a few seconds.
5. Stir in the tomatoes, lemon juice and basil. Cook for another minute.
6. Add the cooked orzo pasta and season to taste with salt and pepper.
When you serve the orzo, make sure to add a cheese of some sort. We had parmesan but I’m sure Romano cheese or even feta cheese would be a wonderful addition to this dish.