Lemon Farro Tofu Salad

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Lemon Tofu Farro Salad

Yield: 4-6

Author: Tara Felser, MS, RDN

Prep time: 35 MinTotal time: 35 Min

This Lemon Farro Tofu Salad isn't just great for a make-ahead vegan lunch, but also as a healthy dinner recipe. It stores extremely well and gets more flavorful as the tofu and farro soak up the flavors of the dressing. And the recipes for the Marinated Lemon Tofu as well as the Lemon Tahini Dressing are great on their own, too!

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Ingredients

Lemon Tofu Farro Salad

• 1 batch of Marinated Lemon Tofu (see below)
• 1 batch of Lemon Tahini Dressing (see below)
• 1.5 cups uncooked farro
• 1 pint cherry tomatoes, quartered
• 1 English/seedless cucumber, diced into 1/2" pieces
• 1 can of chickpeas, drained and rinsed (or about 2 cups of cooked chickpeas)
• 1/4 cup chopped parsley

Marinated Lemon Tofu

• 2 Tbsp oil (avocado, olive, etc.)
• zest and juice of 1 lemon
• 1/2 tsp oregano
• 1 tsp kosher salt
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1 clove garlic, minced
• 2 Tbsp nutritional yeast
• 1 tsp dijon mustard
• 2 Tbsp water
• 1 Tbsp red wine vinegar
• 1 block of pressed extra firm tofu, diced into 1/2" cubes or broken by hand into bite-sized pieces

Lemon Tahini Dressing

• 2 Tbsp tahini
• 1 Tbsp dijon mustard
• zest and juice of 1 lemon
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1/4 tsp ground black pepper
• 2-4 Tbsp water

Instructions

1. Prepare a batch of the Marinated Lemon Tofu and Lemon Tahini dressing (see directions below) and set aside.
2. Cook farro according to package directions and then set it aside to cool off. To cool the farro down faster you can rinse it with cold water and drain the excess liquid OR spread it out on a plate in a thin layer and put it in the fridge to get cold.
3. While the farro is cooking, you can chop/prepare the remaining ingredients.
4. Once the farro is cooked and cooled down, add the farro, cherry tomatoes, cucumbers, chickpeas, and chopped parsley to a large bowl and stir everything to combine.
5. Add the lemon tahini dressing and stir again until thoroughly mixed.
6. Add the lemon tofu and mix gently as to not break the tofu too much, mixing until everything is combined and well-coated in the dressing.
7. Serve immediately or refrigerate for several hours to allow the flavors to blend. This will keep well in the fridge for several days.

Marinated Lemon Tofu

1. Add oil, lemon zest and juice, oregano, salt, onion powder, crushed red pepper flakes, garlic, nutritional yeast, dijon mustard, water, and red wine vinegar to a medium-large bowl or storage container and whisk/stir until fully combined.
2. Add tofu pieces to dressing mixture and carefully stir until thoroughly combined.
3. Allow tofu to sit in fridge for several hours or overnight for the best flavor. This tofu can be stored in the fridge for several days.

Lemon Tahini Dressing

1. Add tahini, dijon mustard, lemon zest and juice, garlic, kosher salt, red pepper flakes, and ground black pepper to a small bowl and whisk to fully combine.
2. Add 2 Tbsp of water to the bowl and whisk to combine. If you like the consistency, use the dressing as is. If you would like a thinner dressing, add 1-2 more tablespoons of water until desired consistency is achieved. Whisk everything together until fully combined.

Simple vegan recipe, perfect as meal prep for work or school | How to make Lemon Farro Tofu Saladhttps://youtu.be/uR6j0r3gees

vegan, plant based, tofu feta, tofu recipes, lemon tofu, farro, summer salad, cold salad, grain salad

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