1 lb orzo pasta
1 lb firm tofu
1 cup soy ginger marinade
1 cup soy ginger salad dressing
2 cups broccoli florets
1 large avocado, sliced thin
4 oz fresh white mushrooms, sliced
½ sweet onion, sliced
¼ cup parmesan cheese, grated
1 cup grape tomatoes, sliced in half
½ cup pickled red cabbage
¼ cup pickled red onions
Large white oval platter
Prepare the orzo according to the package instructions. Typically 9-11 minutes in salty water does the trick.
Prepare the tofu by draining it and patting it dry with paper towels. Slice into rectangles and place in a glass bowl. Toss with the soy-ginger marinade of your choice or do a combo of oil, soy sauce, teriyaki sauce, chopped garlic and ginger, sesame seeds, and rice wine vinegar.
Grill the tofu on a stovetop griddle pan to get those awesome grill marks.
Prepare the salad dressing - (1/4 cup lemon olive oil, 1/4 cup teriyaki sauce, 2 tablespoons soy sauce, 2 tablespoons white wine vinegar, 1 tsp sesame seeds, 1 tsp chopped garlic, 1 tsp chopped ginger)
Roast the broccoli on a sheet pan with a little drizzle of olive oil and some sea salt until it is tender and the edges are slightly browned.
Saute the mushrooms and onions on the stove in a pan over medium heat.
Assemble the beautiful platter by laying down a nice bed of orzo on the platter. Drizzle the orzo with half the dressing.
Top with the veggies, tofu, onions, cheese, and the rest of the dressing. Top with cilantro and fresh basil.