This fulfilling and plant-based salad packs a high protein and fiber punch.
Warm TOFU & Farro Salad
Makes 4 (1/4 of recipe)
334 cal: 23.2 g pro, 31.7 g carb, 12.2 g fat, 4.3 g fiber
3/4 cup uncooked farro
3 TBSP lemon juice
1 tsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp honey
1/4 tsp black pepper
21 oz firm tofu (1.5 packs)
1/2 cup diced cucumber
1/2 cup chopped red bell pepper
1/2 cup crumbled goat cheese
Cut tofu into cubes and set aside.
Cook farro according to the package directions. Drain and place in a large bowl.
In a separate, small bowl combine lemon, olive oil, salt, garlic powder, and pepper - stir together and then pour over orzo.
Heat skillet on stovetop, add a drizzle of olive oil to the pan and brown your tofu cubes.
Finally, in a bowl with orzo, combine tofu, cucumber, red bell pepper, and goat cheese - toss gently until combined. Remember the recipe makes four servings!
**This is a great dish cold or warm - enjoy.