Begin by pressing and cutting the extra firm tofu into thick slices. In a medium bowl, combine tamari and vinegar, then carefully add the tofu slices. Ensure they are well-coated, cover, and marinate in the fridge for at least 15 minutes.

While the tofu is marinating, prepare the dredging mixture. In a shallow bowl, whisk together cornstarch, nutritional yeast, lemon pepper, and salt.

In a large pot, bring salted water to a rolling boil. Add the orzo and cook for about 7-10 minutes or until al dente, stirring occasionally.

Heat a non-stick skillet over medium heat and add a splash of olive oil. Dredge each marinated tofu slice in the prepared mixture, coating evenly. Sear the tofu for 4-5 minutes on each side.

In the same skillet, using the residual oil, add chopped shallots, snap peas, and kale. Sauté for about 5 minutes, stirring frequently.

In a large serving bowl, toss the cooked orzo with the sautéed vegetables and herby yogurt dressing until evenly mixed.

Finally, plate the orzo salad and arrange the crispy tofu cutlets on top. Garnish with fresh lemon wedges.