Orzo with Tomato and Fried Tofu

Orzo with Tomato and Fried Tofu

Siri 1

"Pan fried tofu is mixed with orzo, fresh diced tomatoes, lemon and basil then sprinkled with feta cheese. I like cow's milk feta, but goat cheese would be really yummy as well."

Ingredients 40 m {{adjustedServings}} servings 491 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
  2. Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 20 to 30 seconds until fragrant. Add the tofu, and continue cooking until golden brown.
  3. Stir in the tomatoes, lemon juice, and basil; cook for another minute. Combine with the cooked orzo pasta, season to taste with salt and pepper. Serve sprinkled with crumbled feta cheese.
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Reviews 62

  1. 80 Ratings

C Laughlin

This is a great, easy recipe - very creative! Here are my suggestions: Use only one cup of orzo. For a nice texture, brown orzo to golden color in a tablespoon of olive oil over medium heat, then pour in water and boil it. Brown tofu first in oil, then add onions and garlic. I also added shredded carrot and a chopped squash that had been languishing in the fridge. Mushrooms would be good, too. Fresh basil kicks this into high gear (love it with the lemon!), and don't skip the lemon or feta - these two things make this recipe great! If you don't like/have feta, fresh Romano is good, too. Thanks for a wonderful, beautiful, healthy dinner.

Nicole Burdett

Looks like it would have been a 4, but with the changes I made, it was outstanding. Keep in mind I cut the recipe in half (other than the tofu) I added 2 cubes of veggie boullion to the water in which I boiled the orzo to add some flavor. I cooked the tofu, onion and garlic as directed, but also added zucchini and a jar of marinated artichoke hearts (chopped). Instead of tomatoes I used a can of diced tomatoes w/ garlic. After I stirred it all together, I mixed in about 1/3 cup of parmesan and then sprinkled the servings with feta and parm. It really was just fantastic, especially for a nice, healthy meal. Thanks for the great idea!


As the recipe is written, very bland, probably good for young kids to introduce them to tofu...turn this into a 4 star recipe by adding, sundried tomatoes (chopped, stored in oil), black olives and some red pepper flakes.