Balanced Tofu Nourish Bowl with Farro
This nourishing and balanced harvest bowl has the perfect blend of textures and flavors and is incredibly cozy, making it the perfect dinner.
– Farro – Tofu – Sweet Potato – Brussels Sprouts – Kale
Follow our easy instructions for success!
For the Farro:
Place the farro, water, and veggie stock in a medium-sized saucepan. Bring to a boil. Reduce the heat and cover. Simmer for 15 minutes. Remove from the heat and fluff with a fork.
For the Brussels Sprouts:
Combine olive oil, maple syrup, balsamic, soy sauce, salt, and pepper in a bowl, then toss the Brussels Sprouts. Marinate for an hour before baking for 20 minutes at 425F.
For the Marinated Tofu and Sweet Potatoes:
Mix olive oil, apple cider vinegar, maple syrup, garlic, salt and pepper in a bowl and add tofu. Add drained and pressed tofu slices.
Preheat the oven to 425F. Quarter the potato and slice it into thin wedges, then marinate together with the tofu for atleast 20 minutes. Bake for 35 minutes.
Scoop your desired amount of farro into a large bowl. Add the roasted sweet potatoes, tofu, brussel sprouts, kale, and avocado on top. Drizzle with 1-2 tbsp of
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