About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Mediterranean Orzo Salad

This is by far my favourite salad of all time.

Mediterranean Orzo Salad
Adapted from Joni Marie Newman’s The Best Veggie Burgers on the Planet.

454g (1 lb) orzo pasta, cooked in salted water as per the package and drained
1/4 cup olive oil, divided
392g (14 oz) extra-firm tofu, diced
12 sun-dried tomatoes, soaked in hot water 15 minutes then drained and chopped
60g (2 cups) fresh baby spinach or regular spinach cut into chiffonade
4 cloves garlic, pressed
1 tbsp onion powder
12 large fresh basil leaves, cut into chiffonade
12 Kalamata olives, pitted and chopped (if you must have olives)
Sea salt and freshly ground black pepper

1. Toss the orzo with half the olive oil to prevent sticking in a large bowl
2. Combine the remaining ingredients and mix well into the pasta
3. Serve warm or refrigerate and serve cold

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