Tofu and Toasted Orzo Millefeuille
Tofu and Toasted Orzo Millefeuille
Ingredients
- 2/3 cup (150 ml) orzo
- Grated zest and juice of 1/2 lemon
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) Dijon mustard
- 1 clove garlic, finely chopped
- 1 plum tomato, seeded and diced
- 1/4 cup (60 ml) finely chopped onion
- 1/2 cup (125 ml) yellow bell pepper, diced
- 1/2 cup (125 ml) cucumber, peeled, seeded and diced
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 block 1/2 lb (225 g) firm tofu, cut into 12 slices
- Juice of 1/2 lemon
- 1/2 cup (125 ml) flour
- 2 tablespoons (30 ml) butter
- Salt and pepper
- 1 cup (250 ml) lightly packed parsley, chopped
- 2 tablespoons (30 ml) lemon juice
- 1/3 cup (75 ml) water
- 2 teaspoons (10 ml) Dijon mustard
- 3 tablespoons (45 ml) olive oil
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Spread the orzo on a baking sheet. Bake for 30 to 40 minutes or until the grains are golden brown.
- In a pot of salted boiling water, cook the orzo until al dente. Drain and let cool.
- In a large bowl, blend the lemon juice and zest, oil, mustard and garlic. Add the orzo, vegetables and cilantro. Season with salt and pepper. Set aside.
Tofu and Toasted Orzo Millefeuille