Vegan Spring Lemon Veggie and Tofu Skewers

Ingredients

• 1 Block (15oz.) Extra firm tofu, drained and pressed*
• 8 Spears Asparagus, cut into 1 inch pieces
• 8 Ounces Artichoke hearts in oil or water(whichever you prefer)
• 1/4 Cup Olive oil
• 1/4 Cup Vegetable broth
• 1/4 Cup Lemon juice
• 1 Tablespoon Lemon zest
• 6 Cloves Garlic, chopped
• 1/4 Cup Fresh basil, chopped
• 1/4 Cup Fresh Rosemary, chopped
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper
• 8 Wooden skewers, soaked
• 8 Ounces Orzo pasta, vegan
• 3 Tablespoons Olive oil
• 2 teaspoons Lemon juice
• 4 Cloves Garlic, finely chopped
• 1 Pint Grape or cherry tomatoes, halved
• 1/2 Cup Vegan feta, I used Violife, crumbled
• 1 Cup Fresh basil, chopped
• Pinch of Red pepper flakes
• Salt and pepper to taste

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