Orzo Salad with Crispy Tofu
Transfer the tofu and sweet potato to a large bowl. Add the cornstarch and toss until evenly coated. Add a drizzle of olive oil, and salt, and toss to coat.
Transfer the tofu and sweet potato to a large rimmed nonstick baking sheet. Bake for about 15 minutes, or until golden.
Chop the red onion and kale. Make sure to chop them small so they do not overwhelm this Orzo Salad. Plus, this way they will be more evenly incorporated throughout.
Mix the olive oil, red wine vinegar, maple syrup, Italian seasoning, and crushed red pepper in a medium bowl. Press or grate the garlic into the bowl. Season with salt and pepper.
Transfer the orzo, kale, red onion, parsley, pepitas (if using), tofu, and sweet potato to a large bowl. Mix to combine. Add the dressing and toss until evenly coated.
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