Farro with Crispy Tofu, Grapes, Arugula, and Feta

It’s been a while…and I am not even sure if I remember how to write a blog post anymore nor if anyone is still reading posts on blogs. Yet, I have been feeling the desire to write again and to create new food content and this space has been where I’ve turned since 2008 to put down my creative energy.

For the past few months, we have been making this salad once a week for dinner. The boys were skeptical at first but it has become a family favorite and one of Rigby’s most favorite meals; he has even requested that I make it for potluck parties! David exclaimed that it is one of the “best things you’ve ever made!” Truly, it really is THAT good! I crave the saltiness from the feta and pistachios paired with the tender farro and the umami bomb of crunchy tofu pieces. It’s based very closely on Jenny’s What Berries salad in The Weekday Vegetarians cookbook. If you don’t already have this book, do yourself a favor and grab a copy. It’s one of my most heavily used cookbooks- everything is delicious! I always make extra of the salad, and also the dressing, so I can have leftovers for lunch.

Farro with Crispy Tofu, Grapes, Arugula, and Feta

INGREDIENTS

for the Honey-Ginger Vinaigrette

1 tablespoon honey

1/4 cup white balsamic vinegar

1 teaspoon peeled, finely grated fresh ginger

large pinch of Kosher salt and several turns of freshly ground black pepper

1/3 cup olive oil

for the Salad

1 package farro (I use Trader Joe’s 10 minute Farro which is approximately 1 1/2 cups dry and pre-cooked so it saves lots of time)

Kosher salt

1 block of extra-firm tofu, pressed, drained, and cut into 1/2-inch cubes

3 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon cornstarch

3 cups arugula

1 cup crumbled feta

1 cup halved red seedless grapes

1 cup cooked shelled edamame

2 medium carrots, shaved into ribbons with a vegetable peeler

a few scallions, mined

1/4 cup shelled salted pistachios

PREPARATION

Make the dressing: In a small jar, combine the honey, vinegar, ginger, salt, and pepper. Cover the jar and shake to combine. Add the olive oil and shake (or whisk) again until it is creamy and mixed together. Set aside until ready to use. If you make extra (like me), then it keeps in the refrigerant for up to two weeks.

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.

Bring a medium pot of water to a boil. Add the farro and a pinch of salt and boil for 10 minutes, or until your grains are tender. I you use non-pre-cooked farro, your cooking time could be up to 1 hour, check often after 30 minutes. Drain the farro in a colander, the transfer to a large salad bowl.

While the farro is cooking, toss the tofu with the olive oil, soy sauce, and cornstarch. Place the tofu on the prepared sheet pan and bake until golden and crispy around the edges, about 20 minutes. Remove from the oven and set aside to cool.

Add the cooled tofu to the farro, then toss in the feta, grapes, edamame, carrots, scallions, and pistachios. Finally mix in the vinaigrette an slightly toss in the arugula. Serve and enjoy!