Vegan Spring Lemon Veggie and Tofu Skewers

1 Start with marinating the tofu. After you have drained and pressed the tofu, cut the block of tofu into cubes. Set aside. 
2 Now, in a large mixing bowl, whisk together the olive oil, vegetable broth and lemon juice. Then stir in the lemon zest, garlic, basil, rosemary, salt and pepper. 
3 Add the tofu cubes, cut asparagus and artichoke hearts to the bowl with the marinade. Toss to coat everything. Let sit for at least 3 hours or even overnight, tossing occasionally. (You want to make sure you press the tofu well and it is very firm, so it doesn't fall apart). 
4 While the tofu marinates, you can make the orzo pasta salad. This is served chilled, so you can make it anytime. Cook the orzo according to package directions. Drain and let cool at least to room temperature. 
5 Add to a large mixing bowl, then add the remaining ingredients for the pasta salad and toss to combine everything. Taste and adjust seasonings. Cover and put in the fridge until ready to serve. 
6 When ready to make the skewers, preheat the oven to 425 degrees(F). 
7 Take your wooden skewers, and put a cube of tofu on, then asparagus, then an artichoke heart and repeat until the skewer is full. You should be able to get about 8 skewers. 
8 Spray a baking sheet with non-stick spray and place the skewers on the baking sheet. Bake for 15 minutes, flip the skewers and bake for another 15-20 minutes or until nice and brown. 
9 You can either serve as is, or place on a grill pan after baking to get some grill marks. 
10 When the tofu is done, serve the skewers with the pasta salad.