Roasted Tofu & Veggie Farro Bowl with Lemon Tahini Dressing
1 package firm tofu
2 cups frozen veggies
Option to swap with/add in any fresh vegetables on hand, like greens and cherry tomatoes, pictured here
1/2 cup farro
1 cup water or vegetable broth
1 tbsp olive oil
Salt and pepper to taste
Makes 2 servings farro and veggies and 4 servings of tofu
Preheat oven to 400 and drain liquid from tofu package. Wrap tofu in paper towels, place on a plate and use a heavy ceramic dish on top to allow tofu to drain for at least 15 minutes. You may need to swap out new paper towels as they become saturated.
Slice tofu into 1 inch cubes, return to paper-towel lined plate and drain for an additional 20 minutes.
While tofu drains, bring farro, water or vegetable broth and a dash of salt to a boil. Once boiling, turn heat down, cover and simmer for 10 minutes or until liquid is absorbed.
Toss frozen veggies with olive oil, spread onto a large baking sheet and season with salt and pepper. Roast for 10 minutes.
Remove baking sheet from oven, turning veggies. Add tofu cubes (you made need to add more olive oil, so tofu doesn't stick to the baking sheet). Roast veggies with tofu an additional 20 minutes, flipping tofu once to brown.
Top farro with veggies and tofu. Drizzle with Lemon Tahini Dressing.