PP Orzo with Tofu Cheese

Chef: Anthony Dissen

Makes: 4 Servings

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

INGREDIENTS

• 3-4 c whole wheat orzo

• 1 bag frozen, thawed and well drained

• 2 c cherry tomatoes cut in half

• ¼ t ground black pepper

• ¼ c lemon juice

• 1 block firm low fat tofu, drained well

• 1 T onion powder

• 1 T garlic powder

• ½ t salt

• ¼ t ground black pepper

• ½ c nutritional yeast

DIRECTIONS

1. Bring a pot of water to boil, add the orzo.

2. Cook for about 10 min, or just cooked but not mushy.

3. Drain and set aside.

4. Add the spinach and tomatoes to a sauté pan. Cook for about 5 minutes or until the spinach is hot and the tomatoes are just beginning to soften.

5. Add the pepper and the lemon juice.

6. Mix well and remove from heat.

7. In a food processor, add the tofu, onion powder, garlic powder, salt, pepper and nutritional yeast.

8. Puree until smooth and creamy.

9. Taste for seasoning and set aside.

10. When ready to serve, top the orzo with the cooked vegetables and a few dollops of the tofu cheese.
    

Anthony Dissen, MPH, MA, RDN, is a Registered Dietitian Nutritionist specializing in plant-based nutrition and lifestyle medicine. Anthony has been leading community education and culinary demonstration classes for over 15 years, all focusing on whole food, plant-based nutrition. Some specific places in which Anthony has lead culinary education classes include University Medical Center of Princeton, CentraState Medical Center, the Breast Cancer Resource Center of New Jersey, the Kushi Institute, and Gilda’s Club of South Jersey. Please feel free to reach out to Anthony via https://www.instagram.com/anthony dissenrd/ or via AnthonyDissen.com to learn more about his work, or for support in your own wellness journey.