Farro and Tofu Tabbouleh
Pumpkin seed pesto puts a fall twist on this meatless dish.
This Mediterranean-inspired recipe from Seattle-based chef Dana Tough of ChefSteps features protein-packed tofu. “Your favorite dressing or condiment is key here, since the bean curd soaks up any flavor that it’s paired with,” notes Tough. And for those who aren’t big fans, Tough suggests swapping it with rotisserie chicken.
- ¾ cup cooked farro
- 2 tablespoons pumpkin seed pesto
- Lemon juice
- ½ cup firm tofu, cut into bite-size pieces
- 10 cherry tomatoes
- Arugula, for garnish (optional)
- In an airtight container, add your farro, pumpkin seed pesto, lemon juice, salt, and pepper, and mix well.
Place the tofu, cherry tomatoes, and arugula in a separate container and store everything in the fridge.
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Transfer the farro mixture to a serving bowl. Slice the cherry tomatoes and add to bowl along with tofu and garnish with arugula. Season with salt and pepper as desired.