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Ingredients
- Dressing
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2 tablespoons
red miso
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4 tablespoons
apple cider vinegar
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2 tablespoons
honey
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2 teaspoons
sesame oil
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1/2
squeezed lemon
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1 tablespoon
ginger, grated
- Salad
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1 cup
farro, soaked overnight
-
1 bunch
green onions
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10 ounces
firm tofu, drained and cut into 1 inch cubes
-
2 tablespoons
coconut oil
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2
carrots, grated
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1
avocado, cubed
Directions
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Put the farro in a sauce pan with 2 1/2 cups water. Bring to a boil and allow to simmer for 40 minutes, or until the farro is soft and chewy. Meanwhile, blend all of the dressing ingredients together and set aside.
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Heat an iron skillet with coconut oil. Fry the tofu cubes on both sides until golden. Approximately 2 minutes on each side.
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Lastly, toss chopped vegetables, cooked farro, fried tofu squares and dressing in a large bowl. Enjoy!
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