Asian-Style Farro Buddha Bowl with Crispy Baked Tofu
Whole grain farro is topped with shredded carrots, edamame, roasted Brussels sprouts and sweet potatoes, and crispy baked tofu and then tossed with a miso lime dressing for a vegetarian and vegan-friendly meal the whole family will love.
One16-ouncepackage extra firm tofu, drained, pressed*, and cubed small (or two 8-ounce packages cubed super firm tofu)
For the Buddha bowl:
Cooking spray
1 1/2cupsuncooked pearled farro(or other grain of choice)
10ouncesshredded Brussels sprouts(look for a bag of pre-shredded)
2cupsdiced sweet potatoes(~10 ounces)
2tablespoonssesame oil,divided
1 1/2cupsshelled edamame(pre-cooked or cooked from frozen, 9 ounces)
1cupshredded carrots
1/2cupchopped scallions
1/2cuproughly chopped cilantro
Toasted cashews(optional)
For the dressing:
2tablespoonslime juice
2tablespoonsunseasoned rice vinegar
2tablespoonssesame oil
1tablespoonsoy sauce
2teaspoonshoney(if vegan, use maple syrup)
2teaspoonsmiso paste
Instructions
To make the tofu:
Combine sesame oil, lime juice, rice vinegar, and soy sauce in a small bowl and whisk until emulsified.
Pour marinade over cubed tofu in a medium mixing bowl and marinate for at least 30 minutes, tossing occasionally.
Preheat oven to bake at 425 degrees. Spread marinated tofu in one layer on a foil-lined baking sheet. Bake in the top shelf for 20 minutes; turn tofu and bake another 10 minutes until crispy.
To make Buddha bowl:
Preheat oven to 400 degrees F. Line two small baking sheets with foil, coat with cooking spray, and set aside.
Place farro in a medium saucepan and add just enough water to cover the grain (~1 1/2 cups water). Bring to a boil; reduce heat to medium-low, cover, and simmer 15 to 20 minutes until the water is mostly absorbed and the farro is tender but not mushy. Cover and remove from heat for five minutes. Transfer to a bowl to cool.
While the farro is cooking, toss Brussels sprouts with 1 tablespoon oil and spread on one baking sheet and toss sweet potatoes with remaining tablespoon oil and spread on second baking sheet. Roast Brussels sprouts for about 8 minutes until tender with some crunchy pieces. Roast sweet potatoes for 15 to 20 minutes until tender and lightly browned.
Divide the cooled farro among bowls. Add the roasted Brussels sprouts and sweet potatoes, edamame, carrots, scallions, cilantro, and baked tofu.
To make the dressing, whisk together all dressing ingredients. Add to the Buddha bowl and toss to combine. Serve with toasted cashews if desired.
Recipe Notes
Directions to drain and press tofu:
If you have a tofu press, place block of tofu in the press and refrigerate for 15 to 20 minutes.
If you do not have a press, press the tofu as follows: Place the block of tofu between multiple layers of paper towel or a couple of clean kitchen towels. Place the wrapped up tofu on a cutting board or plate and top with another cutting board or heavy pan. Set aside for about 30 minutes until most of the liquid is pressed out of the tofu.
Note: I usually drain the tofu overnight and add marinate it in the morning.