Asparagus Orzo Salad with Tofu

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Prep Time50minutes
Cook Time20minutes
Passive Time
There is no Nutrition Label for this recipe yet.

Asparagus can be cooked so many different ways and take on numerous flavor combinations. It can be eaten fresh or grilled, steamed, broiled, baked, and even fried.

Nutritionally, asparagus is low in calories and high in Vitamins A, C, K, and E.  It is considered a heart-healthy vegetable and aids in blood clotting due to its high K content.

This recipe can be made a day ahead and stored in the refrigerator for up to a week. If the salad seems dry, try sprinkling it with a little extra lemon juice, vinegar and a small amount of sesame oil.





  • 1/2 lb. Orzo cooked, drained, and set aside to cool


  1. Cook orzo in boiling salted water, according to package directions. NOTE: If the instructions say 9-11 minutes, cook 9 minutes. Firmer pasta is better for salads.

Tofu Marinade


  • 2 Tbl. Sesame Oil,
  • 2 Tbl. Rice Wine Vinegar
  • 2 Tbl. maple syrup
  • 1 small lime Juiced
  • 3 cloves garlic diced
  • 1 lb. Extra Firm Tofu, drained and cut into cubes


  1. Drain and pat tofu dry. Cut into squares and place in a 8x8" pan.
  2. Mix together all of the marinade ingredients and pour over the tofu. Let sit, stirring occasionally, for 30 minutes, at room temperature.
  3. Remove tofu pieces from marinade (reserve marinade and set aside) and air fry for 20 minutes at 375 degrees. Set aside.
  4. Add the juice from 1 lemon to the marinade for use as a salad dressing.



  • 2 lbs. thin asparagus, blanched, cut into bite-sized pieces


  1. Break tough ends of asparagus and cook in boiling salted water for 2 minutes. Remove from heat, drain, and immediately put into a sink filled with ice water. Pat the asparagus day and chop into 2" pieces.

Salad Extras


  • 1 can garbanzo beans rinsed and drained
  • 1/2 cup kalamata olives, pitted and halved
  • 1 large lemon juiced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/4 cup Follow Your Heart Vegan Feta, more or less to taste


  1. Add the ingredients to a large bowl with the cooked orzo, and asparagus. Toss with the remaining marinade, lemon juice, salt, pepper, and garlic powder. Toss. Top with cooked tofu and feta. Cover and refrigerate for at least 30 minutes.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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