Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Roasted Tofu and Vegetable Farro Bowls
with peanut sauce

Active: 45 Total: 45

Grain bowls are versatile meals that also make great leftovers. Use any grain as a base (we use farro here) and top them with vegetables and a flavorful sauce.
Smarts: Feel free to customize these and add leftover proteins or vegetables!



Peanut Sauce:
  • Ginger, fresh - 1/2 tsp , grated
  • Peanut butter, creamy - 1/4 cup
  • Brown sugar - 1 Tbsp
  • Water - 4 Tbsp , plus more until smooth and pourable
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Hot sauce (opt) - to taste
Roasted Tofu and Vegetable Farro Bowls:
  • Tofu, extra firm - 16 oz , drained and sliced into 1” / 2.5cm cubes (vacuum packed preferable)
  • Farro, uncooked - 3/4 cup
  • Sweet potatoes - 1 1/2 lbs , 1” / 2.5cm cubes
  • Garlic - 3 cloves , chopped
  • Mushrooms, any button - 8 oz , halved
  • Limes - 1/2 , wedges
  • Oil, cooking - 2 Tbsp
  • Honey - 2 tsp
  • Curry powder, mild - 1 tsp


  1. Tofu - Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm thick cubes. (Can be done 1 day ahead)

  2. Farro - Double if making Thursday’s meal. If prepping right before cooking, get vegetables roasting before making farro. Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  3. Make peanut sauce - (Skip if sauce was made ahead for Tuesday.) Grate ginger. Combine ginger, peanut butter, brown sugar, water, vinegar and soy sauce in a microwave-safe bowl. Heat, stirring every 20 seconds, until sauce sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)

  4. Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  5. Mushrooms / Limes - Prep as directed. (Can be done up to 2 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat oven to 400F / 204C degrees.

  2. Combine sweet potatoes, tofu, garlic and mushrooms. Toss with oil, honey and curry powder. Season with some salt and pepper. Spread out onto a sheet pan (use two sheet pans if needed to prevent vegetables from being crowded).

  3. Roast, shaking pan halfway through cooking, until sweet potatoes are tender, for 25 to 30 minutes.

  4. Warm up farro and peanut sauce in the microwave if made ahead. (You may need to add a splash of water to the peanut sauce to make it smooth and pourable.) 

  5. Serve tofu and vegetables over farro. Drizzle with peanut sauce. Serve with lime wedges for squeezing over top. Enjoy!



0 reviews