Friday, December 30, 2011

Grilled Tofu with Veggies and Orzo

Grilled Tofu with Veggies and Orzo

Very decent. I might use a little less tofu next time..or cut the pieces smaller.

1/2 to 1lb extra- firm water-packed tofu, drained, cut crosswise into slices
1/4 cup olive oil, divided
1 1/2 cups peeled, diced eggplant
8 large asparagus spears
1 cup diced zucchini
1/2 cup sun-dried tomatoes, drained and chopped
1 cup uncooked orzo
1/2 cup grated Parmesan cheese
1tbsp fresh lemon juice
1/4 cup finely chopped parsley

1. Place tofu slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remover paper towels and dice tofu into 1-inch chuncks. Thread chunks onto skewers (if using wood skewers be sure to soak them in water for about 30 minutes )and seasonwith salt and pepper to taste; drizzle with 2 tbsp olive oil.
2. Coat grill rack with non-stick cooking spray. Preheat grill to medium-high. Thread eggplant andzucchini on skewers. Grill skewers and asparagus spears 5-7 minutes or until tender, turning occasionally. Place tofu skewers on grill rack and grill 2 minutes per side or until browned. Let cool.
3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled veggies, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2 tbsp of olive oil, Parmesan cheese, lemon juice, and parsley. Serve warm, or chill at least 30 minutes. I prefer it warm!

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