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SERVES: 2 | ACTIVE TIME: 1 HOUR
INGREDIENTS
- 1 (14-ounce) package extra firm organic tofu
- 1 tsp extra virgin olive oil
- 1 cup farro, uncooked (brown rice, quinoa, or other whole grain works too)
- 2 heads broccoli, chopped into florets
- 2/3 cup coconut sugar
- 1/2 cup tamari
- 2 cloves garlic, minced
- Green onion + sesame seeds for garnish
PREPARATION
For the tofu:
- Preheat oven to 400F.
- Wrap tofu in paper towels and set a heavy book or pot on top for ~15 minutes to press out extra water (this helps it get crispy).
- Cut tofu into 1″ cubes & toss in olive oil. Spread cubes in single layer on baking sheet, then bake for 20 minutes. Flip cubes and bake for an additional 20 minutes.
For the farro:
- Bring 1 cup farro to a boil with 3 cups water.
- Lower heat and simmer for 40 minutes.
- Drain and rinse.
For the broccoli:
- Steam broccoli for ~5 minutes, just until it starts to get it turns bright green. You’re going for crisp, not mushy. (Tip: steam broccoli over the boiling farro).
For the sauce:
- Whisk coconut sugar, tamari and garlic in a saucepan over medium heat for ~5 min, until coconut sugar is dissolved.
Make your bowl:
- Toss half of the sauce with the tofu.
- Dish farro into bowls, then top with broccoli and saucy tofu.
- Pour remaining sauce over top of the bowls, then garnish with green onion and sesame seeds.
