Tofu, Broccoli, Farro Salad

Tofu, Broccoli, Farro Salad

With red carrots and roasted garbanzo beans
Preheat your oven to 400°


  • 1 cup farro
  • 2 cups water or vegetable broth
  • 1 block of tofu, pressed and cubed
  • 2 cups broccoli florets
  • 1 red carrot, peeled shredded (set aside)
  • 1 can garbanzo beans, drained and rinsed
  • Olive oil
  • Salt and cayenne pepper, to taste
  • Your favorite salad dressing, (I made equal parts of seasoned rice vinegar, lemon & lime juice – add the total amount of the juices and vinegar together and use that much basil oil)


  • Start by cooking the farro. Rinse the farro under cold water, then add it to a pot with the water or vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the farro is tender and the liquid is absorbed. While the farro is cooking, prepare the tofu and vegetables. Toss the tofu cubes, broccoli florets and garbanzo beans in a bit of olive oil, salt, and pepper. Spread them out on a baking sheet.
  • Roast the tofu and vegetables in the preheated oven for about 20-25 minutes, or until the vegetables are tender and the tofu is golden brown. Once everything is cooked, combine the farro, roasted tofu, and vegetables in a large bowl. Toss with your favorite salad dressing until everything is well coated. Shred the carrots and top the salad with it. Serve the salad warm or chilled. Enjoy!
  • Remember, this recipe is very versatile. Feel free to addother vegetables you have on hand or swap the farro for another grain likequinoa or brown rice.