Seared Tofu Farro Bowl Recipe

Rinse the farro under cold water. In a medium pot, combine 1 cup of farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until tender. Drain any excess water and set aside.

Press the tofu to remove excess moisture, then cut into 1-inch cubes. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the tofu cubes and sear until golden on all sides, about 8-10 minutes. Remove from heat and set aside.

In a small bowl, combine the diced apple, diced red onion, apple cider vinegar, and honey. Mix well to create the apple relish and set aside.

In the same skillet used for the tofu, melt 2 tablespoons of butter over medium heat. Add the drained chickpeas, garlic powder, and salt. Sauté for 5-7 minutes until the chickpeas are golden and slightly crispy. Remove from heat.

Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and caramelized. In the last 5 minutes, add the chopped kale to the baking sheet to wilt.

In serving bowls, layer the cooked farro, followed by the seared tofu, apple relish, sautéed chickpeas, roasted squash, and wilted kale. Top with crumbled goat cheese, dried cranberries, and spiced pecans.

Serve warm and enjoy your Seared Tofu Farro Bowl!