Tofu and Toasted Orzo Millefeuille

Ingredients

• Millefeuille

  • 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

• Parsley and Lemon Emulsion

  • 1 cup (250 ml) lightly packed parsley, chopped
  • 2 tablespoons (30 ml) lemon juice
  • 1/3 cup (75 ml) water
  • 2 teaspoons (10 ml) Dijon mustard
  • 3 tablespoons (45 ml) olive oil
  • Salt and pepper