Farro Lentil Tofu Bowls
- 1/2 cup olive oil
- 4 T cider vinegar
- 2 T soy sauce
- 2 T maple syrup
- 2 inch ginger piece grated
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 2 packages extra firm tofu (14 oz) pressed, drained, cut into 16 pieces
- 12 small carrots halved lengthwise, sliced
- 4 cups riced cauliflower freezer section
- 14 oz. uncooked farro
- 2 cups red lentils
- cilantro
- green onions
- pumpkin seeds
- sesame seeds
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Prepare tofu by pressing.
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Preheat oven to 450 F.
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Add red lentils to twice the amount of water. Bring to a boil and simmer for 5-7 minutes. Cook farro according to package directions (approx. 30 minutes). Drain each and mix lentils and farro together.
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Prepare sauce: Whisk cooking oil, cider vinegar, soy sauce, maple syrup, grated ginger, garlic powder, and cayenne pepper.
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Put tofu pieces in large mixing bowl. Pour 4 tablespoons of sauce over them and mix carefully.
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Spread tofu pieces on baking pan and place on center rack of oven. Bake for 20 minutes, flipping pieces over halfway through.
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While tofu is cooking, mix carrots and cauliflower with remaining sauce.
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Remove baking pan from the oven, stir tofu into carrot-cauliflower mixture, and spread on pan again. Bake for 20 more minutes.
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Toast pumpkin seeds and sesame seeds together. Chop cilantro and green onions.
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To serve: Layer each bowl with lentil-farro mixture and then tofu-vegetable mixture. Offer toppings separately (cilantro, green onions, pumpkin seeds, sesame seeds).
