Recipe courtesy of
Jessie Miller
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessie Miller
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mediterranean Farro Bowl With Tofu
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 34 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 13 milligrams
- Sodium
- 652 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 6 grams
- Sugar
- 12 grams
- Protein
- 23 grams
This vegetarian bowl is absolutely loaded with colorful vegetables, fruit and flavor. Sheet-pan roasted sweet potatoes and red grapes are tossed with nutty farro, crunchy radicchio and an herby white balsamic dressing. Top with slices of browned tofu for added protein and flavor.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 34 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 13 milligrams
- Sodium
- 652 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 6 grams
- Sugar
- 12 grams
- Protein
- 23 grams
Ingredients
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Directions
- Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper. Toss the sweet potato, grapes and 1 tablespoon olive oil on the baking sheet; season with salt and pepper. Roast until lightly browned and tender, 20 to 25 minutes.
- Meanwhile, bring 2 2/3 cups water, the farro and 2 tablespoons vinegar to a boil in a medium saucepan. Reduce the heat, cover and simmer until tender, about 10 minutes. Let stand 5 minutes. Drain any excess liquid, then fluff with a fork.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; reduce the heat to medium. Season the tofu with salt and pepper, add to the skillet and cook until golden, 4 to 5 minutes per side. Transfer to a paper towel–lined plate to drain.
- Whisk together the parsley, tarragon, white and light green scallion parts, remaining 1/4 cup olive oil, remaining 3 tablespoons vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cooked farro, radicchio, roasted grapes and sweet potato and toss; season with salt and pepper.
- Divide the farro mixture among bowls. Top with the goat cheese, tofu and dark green scallions.
