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Roasted Tofu and Vegetable Farro Bowls
with peanut sauce

Active: 45 min Total: 45 min

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!

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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)

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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (81)
Gluten-free (6)
Paleo (15)
Vegetarian (16)

52 reviews

Love this! So easy and yummy

By: Sarah
Posted: Nov 18, 2019
Diet: Vegetarian
0 Helpful

I only barely followed the recipe here, but it ended up being a really good template that will be great for work lunches in the future! I did make the peanut sauce and farro, but I used stir fry beef since I don't love tofu. I forgot to buy sweet potatoes so I used a big bag of frozen stir fry vegetables in place of sweet potatoes and mushrooms. Really flavorful and traveled/reheated well!

By: Melissa
Posted: Feb 26, 2018
Diet: Original
0 Helpful

We used broccoli instead of sweet potatoes. Seemed like it would be too much starch with both sweet potatoes and Farro.

By: Christina
Posted: Feb 21, 2018
Diet: Original
0 Helpful

Just perfect balance of peanut and vinegar

By: Isabelle
Posted: Feb 14, 2018
Diet: Gluten-free
0 Helpful

Loved the peanut sauce!

By: Namrita
Posted: Feb 14, 2018
Diet: Original
0 Helpful

Super delicious. Made this with garbanzo beans (no tofu), sweet potatoes, cauliflower, kale and beets. Flexible, easy, filling, and yummy.

By: Caroline
Posted: Feb 12, 2018
Diet: Vegetarian
0 Helpful