Tofu Orzo Primavera

This is a nice light plant-based main corse which is packed with flavors and textures sure to satisfy.

1 block extra firm tofu

2 Tbsp butter plus 2 Tbsp olive oil

1 medium zucchini, diced

kernels from 1 cob corn

1 yellow onion, diced

1 pint grape tomatoes, halved

2 Tbsp tomato paste

1 cup orzo

scant 2 cups water

1/4 lb fresh mozzarella torn into small pieces

fresh basil leaves for garnish

Slice the tofu into 1/2-inch slices. Place between several layers of kitchen cloth or paper towels.  Lay a cutting board on top of the tofu and weight down with a can or two of food. Let the tofu drain for about 15-30 minutes.

Meanwhile, melt the olive oil in the butter and sauté the zucchini, onion and corn for about 10 minutes until slightly browned.  Set aside.

In same pot, add the tomatoes and the tomato paste with a dash more olive oil.  Cook the tomatoes down until they begin to fall apart.

Add the orzo, water and tofu and bring to a light boil.  

Cook covered over low heat for about 15 minutes until most of the water is absorbed.  

Now stir in the sautéd veggies. Top with mozzarella, and cover the pot.  Cook just long enough for the rest of the water to absorb and the mozzarella to melt.  Garnish with basil leaves and serve.

Serves 4.