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Farro Salad with Roasted Cauliflower, Broccoli and Tofu
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Recipe Intro From feedfeed

Serve up a hearty grain salad tonight with lots of roasted vegetables mixed in! This farro salad is super adapatable to whatever you have on hand and the leftovers are delicious after sitting the lemon dressing overnight. 

This recipe is featured in our free weekly meal plan. This edition is sponsored by our friends at Filippo Berio Olive Oil and features a wide range of recipes all made with heart-healthy and flavorful olive oil!

Details

Prep time 20mins
Cook time 45mins
Serves or Makes: 4
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Recipe

For the Farro

ingredients

  • 1 cup farro
  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 1 carrot, peeled and sliced into 1/4-inch rounds
  • 1/ 4 cup Filippo Berio Organic Extra Virgin Olive Oil
  • 2 tablespoons chopped thyme, divided
  • 3/ 4 teaspoons salt, divided
  • 1/ 2 teaspoon freshly ground black pepper
  • 1/ 2 teaspoon ground cumin
  • 1/ 2 teaspoon ground paprika
  • 1/ 2 teaspoon garlic powder
  • 1/ 4 teaspoon red chili flakes
  • 1 (14 ounce) package extra firm tofu, pressed and cut into 1 inch cubes
  • 1/ 4 cup pine nuts, toasted
  • lemon wedges

For the Lemon Dressing

ingredients

For the Farro

Method

  • Step 1

    Preheat oven to 425°F. In large pot of boiling salted water, cook farro over medium heat for 20 to 25 minutes or until tender but still slightly chewy. Drain and let cool.

  • Step 2

    Meanwhile, toss cauliflower, broccoli and carrot with 3 tbsp olive oil, 1 tbsp thyme, 1/2 tsp salt and 1/4 tsp pepper. Transfer to baking sheet; bake, turning once, for 15 to 20 minutes or until tender.

  • Step 3

    Combine remaining olive oil, remaining thyme, cumin, paprika, garlic powder, chili flakes and remaining salt and pepper; toss with tofu. Transfer to parchment paper-lined baking sheet; bake for 25 minutes, turning occasionally, or until golden brown and slightly puffed.

For the Lemon Dressing

Method

  • Step 1

    Whisk together lemon juice, mustard, lemon zest, garlic and salt. Whisk in olive oil until blended.

  • Step 2

    In large bowl, combine farro, roasted vegetables and tofu; toss with Lemon Dressing. Garnish with pine nuts. Serve with lemon wedges.