The day before you want to serve the dish: press the tofu under weights or in a tofu press for at least 20 minutes. Slice in half across the middle and then cut into bite-sized cubes. Place in a non-reactive container and add the remaining ingredients from the tofu section. Toss to coat. Cover and refrigerate overnight.
Place all of the cauliflower ingredients in a second non-reactive container. Toss to combine and coat. Cover and refrigerate overnight.
The next day, preheat oven to 400. Drain the artichokes/tofu and toss with the dusting mix to coat. Line a rimmed baking sheet with parchment and arrange the tofu and artichokes in a single layer. Roast for 20 minutes, turning once, or until crispy. Allow to cool.
Meanwhile, stir the cooked orzo into the cauliflower mixture and allow to sit at room temperature. Add the cooled tofu/artichokes to the mixture and toss to evenly distribute all ingredients.
Serve at room temperature.