1 lb orzo pasta, cooked to al dente about 9 minutes
1 cup black lentils, steamed
1 lb tofu, cubed
2 T butter
1 cup English Peas
1 cup grape tomatoes
1 cup roasted corn
¼ cup Blackberry Roasted Pepper Vinegar
¼ cup Olive oil I like Durant Oregon Fused Olive oils
¼ cup Habanero pepper Jelly I like Kelly's Jelly
2 tsp sea salt
1 tsp black pepper
1 tsp honey
1 tsp chopped garlic
Fresh sprigs of basil
Prepare the orzo pasta according to package instructions / al dente is best.
Drain and cube the tofu. Fry in butter then toss with 1/2 C kewpie mayo, 2 T hot sauce, 2 Tsp furikake seasoning, 1 tsp salt. Set aside.
Saute the peas with 1 T butter and a sprinkle of sea salt. Set aside.
Saute the corn with 1 T butter and a sprinkle of sea salt. Set aside.
Slice the tomatoes. Set aside.
Prepare the dressing - combine the Blackberry Roasted pepper vinegar with the 1/4 C olive oil, pepper jelly, sea salt, pepper, garlic and honey in a mason jar. Stir or shake until thoroughly combined.
Toss the orzo with half the dressing and place on the platter spread out to create a nice bed for the rest of the toppings. Top the pasta with the other ingredients in an aesthetically pleasing way. Top with the additional dressing or keep it on the side for guests. Add the basil and serve immediately.