Directions

1. 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.
2. 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.
3. Meanwhile, cook orzo al dente according to package directions, omitting salt; drain.
4. 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.