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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 Method

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

Method
 

For the Blue Cheese Dressing
  1. 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
  1. Preheat the oven to °400F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Drain the orzo and add it to the large bowl containing the lemon juice mixture. Toss to coat.
  8. 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.