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Tofu with with Orzo
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| 8 oz | uncooked orzo |
| 2 tsp | olive oil |
| 1/2 cup(s) | onion, (s), chopped |
| 1 package (8oz) | sweet peppers, chopped |
| 1 head | garlic minced |
| 28 oz | canned diced tomatoes |
| 1/2 | fresh oregano chopped |
| 1 oz | fresh basil chopped |
| 2 Tbsp | crumbled feta cheese |
| 3 cubes | vegetable bouillon |
| 6 oz | sun drierd tomatoes |
| 1 Pound | Tofu |
Instructions
Cook orzo in salted water according to package directions without added fat; drain and set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, stirring occasionally, about 3 minutes. Add tomatoes, bouillon, and oregano; bring to a simmer.
Remove from heat and stir in basil. Spoon about 1 1/4 cups of orzo into a bowl and top with 1 teaspoon of feta.
Add cooked tofu (see Tofu Baked with in Lemon Rosemary Marinade recipe)
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