Here’s an alternative way to serve the tofu and bell pepper mixture I featured a few nights ago in a fajita recipe! For the cheese, I like to use Miyoko’s Kitchen double cream chive.

Ingredients:

• 2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 red bell peppers, thinly sliced
• 1 (14-ounce) package firm tofu, cubed
• 1/2 lime
• Orzo pasta
• Vegan soft cheese

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, cumin, and chili powder; saute for 5 minutes. Add the bell pepper and saute for an additional 6 minutes, until the peppers are soft; transfer the mixture to a bowl.
2. Heat the remaining tablespoon oil in the pan. Add the tofu and juice from half a lime. Cook for a final 6 minutes.
3. Meanwhile, cook orzo pasta according to package directions: for every 1 cup of cooked orzo, top with 1 cup of the tofu mixture, and stir in 1 to 2 ounces of the vegan cheese to taste. Leave the cheese in chunks or stir until it melts to make a creamy, cheesy sauce.