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Buffalo Tofu Bowls with Lemon Orzo and Blue Cheese Dressing

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Servings 4 people

Ingredients
  

Blue Cheese Dressing

  • 1 cup full fat Greek yogurt
  • 2 cloves garlic minced
  • 1 lemon juiced
  • 50g blue cheese crumbled
  • 1/4 cup flat leaf parsley chopped
  • 1/2 tsp salt

Buffalo Tofu Bowls with Lemon Orzo

  • 1 brick extra firm tofu sliced
  • 3/4 cup buffalo hot sauce
  • 1/4 cup butter
  • 2 tbsp honey
  • 225g uncooked orzo
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 lemon juiced
  • 1/2 tsp salt
  • 1 small head of romaine lettuce washed and coarsely chopped
  • 1 granny smith apple thinly sliced
  • 1 avocado sliced
  • 2-3 mini cucumbers coarsely chopped
  • 1 batch Blue Cheese Dressing see above
  • blue cheese crumbled for sprinkling

Instructions
 

For the Blue Cheese Dressing

  • Place all the ingredients in a small bowl and stir to combine. Cover and refrigerate until ready to use.

For the Buffalo Tofu Bowls with Lemon Orzo

  • Preheat the oven to °400F
  • Pour the hot sauce into a small saucepan. Add the butter and honey and place the pan over medium-low heat. Heat the mixture, stirring occasionally, until the butter melts. Take the pan off of the heat and set aside.
  • Arrange the tofu slices on a small baking sheet lined with parchment paper. Pour the hot sauce mixture over top, ensuring that all the tofu is covered.
  • Place the baking sheet in the oven and bake for 30 minutes, turning once. Turn on the broiler and broil for 5 minutes or until golden. Take the pan out of the oven and set aside.
  • When the tofu is halfway through the cooking process, place a large pot of water over high heat and bring to a boil. Add the orzo and cook according the package's directions.
  • While the orzo is cooking, pour the olive oil and lemon juice into a large bowl. Add the garlic and the salt and whisk to combine. Set aside.
  • Drain the orzo and add it to the large bowl containing the lemon juice mixture. Toss to coat.
  • Spoon the orzo into 4 large bowls. Top the pasta in each bowl with 5-6 tofu slices, a handful of romaine lettuce, several slices of the apple, cucumber, and avocado, and a dollop of the Blue Cheese Dressing. Serve immediately with a sprinkling of crumbled blue cheese.