Grilled Tofu And Vegetables With Orzo

• 1 Lb extra-firm water packed tofu, crained, cut crosswise into slices.
• 1/4 C olive oil, divided
• 1 1/2 C peeled, diced eggplant
• 8 Lg asparagus spears
• 1 C Diced zucchini
• 1/2 C sun-dried tomatoes, drained and chopped
• 1 C uncooked orzo
• 1/2 C Parmesan dheese, grated
• 1 Tbsp Fresh lemon juice
• 1/4 C Finely chopped fresh parsley

1. Place tofu sliced on paper towels; cover with additoinal paper towels. Led stand, weighted, 20 minutes. Remove paper towels and dice tofu into 1 inch chunks. Thread chunks on 4 skewers and season with salt and pepper to taste; drizzle with 2 Tbsp olive oil.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Thread eggplant and zucchini on skewers. Grill skewers and asparagus spears 5 to 7 minutes or until tender, turning occasionally. Place tofu skewers on grill rack and grill 2 minutes per side or until browned. Cool.
3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled vegetables, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2T oil, Parmesan lemon juice, and parsley. Serve warm or chill at least 30 minutes.

extrafirm water, olive oil, eggplant, zucchini, tomatoes, orzo, parmesan dheese, lemon juice, fresh parsley

Taken from www.epicurious.com/recipes/member/views/grilled-tofu-and-vegetables-with-orzo-50047571 (may not work)