Spring is here!
Well – at least the calendar says so.
March 20th marked the beginning of spring. And we’re still waiting for that warm front to push through (Mother Nature, we’re looking at you).
Nevertheless, we are celebrating spring! And you know what that means? Barbecue season is just around the corner. And nothing screams “barbecue” quite like a good pasta salad. Welcome this Asian Orzo Tofu Salad.
This isn’t your usual pasta salad. In fact, we kinda wish we could call it a “salad pasta.” Stick with us here, we’ll explain.
You see, it’s not your typical pasta salad dish dotted with a few flecks of celery and carrots. This Asian Orzo and Tofu Salad is loaded, and we mean LOADED with all sorts of crunchy vegetables and sweet mango and lest we forget, crispy tofu. See – “salad pasta.” Now you get it!
If you’ve been following us for some time (say for the last SIX years), this recipe will look a little familiar. It was the very first tofu recipe we ever shared! As we’ve grown and honed our tofu skills, we thought it was due for an update.
We’ve used one of our all time favourite methods for cooking tofu – roasted it. If you haven’t tried this before, we’re about to rock your world. All it takes is a little canola oil and salt and after a spin in the oven, the tofu takes on the perfect crispy and firm texture. These little cubes are not only delicious in this Asian Orzo Tofu Salad, but would be great tossed into any salad, grain dish, or eaten on their own as snack.
If you are looking for some other great ways to use that block of tofu, we’ve got a few:
So maybe, if we all head to our kitchens right now and whip up this pasta salad, spring will finally appear!
Erin & Dara