Tofu and feta orzo

    40 min

    A hearty and delicious pasta dish. Tofu is cooked with tomatoes, lemon juice, basil and orzo before being topped with crumbled feta cheese. This dish will also do well with crumbled goat's cheese. Serve as a substantial lunch or dinner.

    81 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1 bunch spring onions, chopped
    • 1 (396g) package firm tofu, diced
    • 3 medium tomatoes, diced
    • 2 tablespoons lemon juice
    • 2 teaspoons dried basil
    • 400g orzo pasta
    • salt and pepper to taste
    • 115g crumbled feta cheese

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
    2. Heat olive oil in a large frying pan over medium-high heat. Fry the garlic and spring onions for 20 to 30 seconds until fragrant. Add the tofu and continue cooking until golden brown.
    3. Stir in the tomatoes, lemon juice and basil; cook for another minute. Combine with the cooked orzo pasta, season to taste with salt and pepper. Serve sprinkled with crumbled feta cheese.

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    Reviews in English (66)


    Wow & wow again have just made & eaten this scrummy yummy recipe so easy to make and so enjoyable to eat thoroughly recommended you won't be dissapointed. :-)  -  01 Feb 2016


    This is a great, easy recipe - very creative! Here are my suggestions: Use only one cup of orzo. For a nice texture, brown orzo to golden color in a tablespoon of olive oil over medium heat, then pour in water and boil it. Brown tofu first in oil, then add onions and garlic. I also added shredded carrot and a chopped squash that had been languishing in the fridge. Mushrooms would be good, too. Fresh basil kicks this into high gear (love it with the lemon!), and don't skip the lemon or feta - these two things make this recipe great! If you don't like/have feta, fresh Romano is good, too. Thanks for a wonderful, beautiful, healthy dinner.  -  24 Oct 2007  (Review from Allrecipes US | Canada)


    Looks like it would have been a 4, but with the changes I made, it was outstanding. Keep in mind I cut the recipe in half (other than the tofu) I added 2 cubes of veggie boullion to the water in which I boiled the orzo to add some flavor. I cooked the tofu, onion and garlic as directed, but also added zucchini and a jar of marinated artichoke hearts (chopped). Instead of tomatoes I used a can of diced tomatoes w/ garlic. After I stirred it all together, I mixed in about 1/3 cup of parmesan and then sprinkled the servings with feta and parm. It really was just fantastic, especially for a nice, healthy meal. Thanks for the great idea!  -  01 May 2007  (Review from Allrecipes US | Canada)