This dish consisted of the ingredients I was able to find in our kitchen when I needed to make a quick lunch for myself. I thought about spaghetti, but there was none left, so I opted for risoni (orzo) instead. No canned beans, so tofu it was, and I was lucky enough to find a few limes rolling around the kitchen counter. I cut my tofu in small cubes so that no pressing would be needed, and used a mixture of soy sauce, balsamic vinegar, and liquid smoke to flavor. Quite delicious for such an improvised lunch, I’d say!
This pasta shape has many names, but I like to call it risoni, just because there’s a connection to the word rice there. This makes enough for two moderate portions or one big portion and some leftovers. The dish has a serious lack of veggies, but I did munch a few carrots to balance that up!
- 1 and 1/2 dl risoni (orzo) pasta
- juice of 1 lime (about 1/4 dl)
- 1 huge garlic clove (or 3 normal), pressed
- 2 tablespoons nutritional yeast
- salt and black pepper to taste
I cooked the risoni in plenty of water for 8 minutes, then drained it, and tossed with the other ingredients in the cooking pot. While the pasta was cooking, I prepared the tofu.
- 200 g firm tofu
- 1 onion, cubed
- 1 tablespoon olive oil
- 1 and 1/2 tablespoons light soy sauce
- 1 tablespoon balsamic vinegar
- 1/2 to 1 teaspoon liquid smoke
- 1/2 teaspoon agave syrup or sugar
I cut the tofu in tiny cubes without pressing it first, and heated the oil in a frying pan. I first fried the onion for a few minutes, until it started to get a little brown, and then added the tofu to the pan. I kept on frying it until most sides of the cubes had browned. Then I mixed the soy sauce, balsamic vinegar, liquid smoke, and agave syrup together, and poured this mixture to the pan. I kept on frying until the liquid had evaporated, and then I was ready to plate the lunch.
- chopped basil leaves to garnish
I first ladled some of the risoni on my plate, then a pile of tofu over the pasta, and then sprinkled with chopped fresh basil leaves. Yum!