- Place slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remove paper towels. Dice tofu into 1-inch chunks. Thread chunks on 4 skewers;?season with salt and pepper to taste; drizzle with 2 tablespoons of the oil.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Thread eggplant and zucchini on skewers. Place skewers and asparagus on grill. Grill 5 to 7 minutes or until tender, turning occasionally. Place tofu skewers on grill; grill 2 minutes per side or until browned. Remove from grill; let cool.
- Meanwhile, cook orzo al dente according to package directions, omitting salt; drain.
- In a large bowl combine grilled vegetables, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2 tablespoons oil plus Parmesan, lemon juice and parsley. Serve warm, or chill at least 30 minutes.
View all nutritional information
Calories 277, Calories Fat 87, Total Fat 9g, Saturated Fat 2g, Cholesterol 6mg, Sodium 242mg, Carbohydrate 35g, Protein 12g
|Calories (fat) extra||31|
|Total Fat (extra)||15|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||11|
|Vitamin C (extra)||18|