2/3 cup (150 ml) orzo

Grated zest and juice of 1/2 lemon

1 tablespoon (15 ml) olive oil

1 teaspoon (5 ml) Dijon mustard

1 clove garlic, finely chopped

1 plum tomato, seeded and diced

1/4 cup (60 ml) finely chopped onion

1/2 cup (125 ml) yellow bell pepper, diced

1/2 cup (125 ml) cucumber, peeled, seeded and diced

1/4 cup (60 ml) chopped fresh cilantro

1 block 1/2 lb (225 g) firm tofu, cut into 12 slices

Juice of 1/2 lemon

1/2 cup (125 ml) flour

2 tablespoons (30 ml) butter

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Spread the orzo on a baking sheet. Bake for 30 to 40 minutes or until the grains are golden brown.

In a pot of salted boiling water, cook the orzo until al dente. Drain and let cool.

In a large bowl, blend the lemon juice and zest, oil, mustard and garlic. Add the orzo, vegetables and cilantro. Season with salt and pepper. Set aside.

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