Lemon Pepper Tofu Grain Bowl; zippy lemon pepper tofu, roasted broccoli, pickled red onion and olives sitting on a bed of fluffy farro and drizzled with super simple lemon-y hummus dressing.
Course Lunch, Main Course
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Author Two Market Girls
Ingredients
200g(1 cup) farro*rinsed
720mL(3 cups) water
90g(1/2 cup) olives
75g(1/2 cup) pickled red onions
Lemon Pepper Tofu
350g(1 block) extra firm tofucubed
3tbsplemon pepper seasoning
Roasted Broccoli
160g(2 cups) frozen broccoli
15mL(1 tbsp) olive oil
15mL(1 tbsp) lemon juice
pinchsalt
Hummus Dressing
120g(1/2 cup) hummusany flavour
1tbspdijon mustard
15mL(1 tbsp) lemon juice
30-45mL(2-3 tbsp) water
Instructions
Preheat oven to 400F.
To a saucepan over medium heat add farro and water. Cover with lid and allow to simmer for about 30 minutes or until tender. Drain any excess liquid once cooked.*
Spread the frozen broccoli on a lined baking sheet and drizzle with olive oil and lemon juice. Toss on baking sheet to coat. Leave just enough room on the baking sheet for the tofu.
To another bowl add lemon pepper and tofu and toss to coat. Place in a single layer on the same baking sheet as the broccoli.**
Bake broccoli and tofu in preheated oven until golden and crispy on edges - about 20 minutes.
In a small bowl combine hummus dressing ingredients and mix until smooth.
To a bowl add the cooked farro and top with roasted broccoli, tofu, pickled onions and olives. Drizzle with dressing and serve.
Notes
*you can use another grain here if you don't have farro
**alternatively tofu can be grilled