Certified H100 Recipes

Enjoy our collection of Healthy 100 recipes that have been hand-selected for their health benefits and great taste. Healthy meals provide the energy you need to continue living out a day full of healthy choices.

Grilled Tofu and Vegetables with Orzo

Skill Level: Medium - for everyday cooks, nothing too complex

Serves 6 servings

Cook Time:15 minutes

Ingredients

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

Directions

1. Place tofu slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remove paper towels and 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 spears 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. 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 chilled at least 30 minutes.
5. †If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.
6. Prep time 30 minutes; 20 minutes stand time and optional 30 minutes chill time extra; Cook time 5 minutes