Ingredients
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1 cup pearled farro
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1 (14 oz) pkg extra-firm tofu, well drained
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1 (12 oz) pkg Brussels sprouts, trimmed and halved
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1/2 cup refrigerated basil pesto
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1 (5 oz) pkg baby arugula
Steps
1
Cook the farro according to package directions. Slice the tofu crosswise into 1-inch-thick slabs. Lay slabs on a paper towel–lined plate and top with more paper towels. Place a cutting board or flat plate on top of tofu and weigh down with a pot or skillet. Let drain 10 min.
2
Meanwhile, preheat oven to 425°F with a large rimmed baking sheet inside. Cut pressed tofu slabs into 1-inch cubes. In a large bowl, toss tofu and Brussels sprouts with 2 tbsp olive oil and season with salt and pepper.
3
Carefully remove baking sheet from oven and spread tofu and sprouts in an even layer. Roast 20–25 min., until sprouts are tender and tofu is golden, tossing halfway through. In a small bowl, stir together the pesto and 2 tbsp water. Remove baking sheet from oven and add the arugula and half of pesto mixture. Season with salt and pepper and toss until combined and arugula is slightly wilted. Divide farro among 4 bowls. Top with tofu and veggies. Drizzle bowls with remaining pesto mixture and serve.
Tips
Want to switch up your grain? Use 2–3 cups of cooked brown rice, quinoa, or bulgur instead of the farro.
