1 LB orzo (white or whole wheat, cooked)
1 vegetable bouillon cube (optional)
2 TBS olive oil
4 cloves garlic, minced
1/2 LB frozen spinach (or 4 C fresh)
1 LB tofu, crumbled
1/2 C nutritional yeast
1/2 tsp black pepper, ground
1/2 tsp salt (or more, to taste)
Cook the orzo with the vegetable bouillon cube (optional) and 2 tsp of salt. In a large pot, simmer the garlic and oil over medium heat for 3-5 minutes. Add the spinach and crumbled tofu and simmer for 5-10 more minutes, until everything is hot and well-combined. Add the cooked and drained orzo, salt, pepper, and nutritional yeast. Mix thoroughly. Serve hot or cold.
Serves 6-8, as a side, and 2-4, as a main course.