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!