So tofu and broccoli are what you're eating for your body, not for your taste buds. Well, you're taste buds are part of your body; don't they deserve some looking after, too? We've got you covered. This farro bowl brings you all our health foods but with a roasted red pepper garlic aioli that brings a splash of slightly spicy, slightly tangy flavor to the proceedings. Your taste buds will be pleased.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Farro
Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until farro is tender, 25-30 minutes. Drain well in a wire-mesh strainer and set aside to cool. Season with seasoning rub and a pinch of salt and pepper. While farro cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into bite-size florets. Peel and halve shallot. Slice halves into thin strips. Coarsely chop roasted red pepper. Stem and mince cilantro. Mince garlic.
Roast the Vegetables
Toss broccoli and shallot on prepared baking sheet with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until lightly charred and tender, 10-12 minutes. While vegetables roast, prepare aioli and tofu.
Prepare the Aioli and Tofu
In a mixing bowl, combine mayonnaise, roasted red peppers, half the cilantro (reserve remaining for garnish), and garlic. Cut tofu into ½" dice and pat dry.
Cook the Tofu
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tofu to hot pan and cook undisturbed until lightly browned, 4-6 minutes. Flip and stir occasionally until browned all over, 4-6 minutes. Remove from burner and season with a pinch of salt and pepper.
Finish the Dish
Place farro in a bowl. Top with roasted vegetables and tofu. Drizzle aioli over dish. Garnish with remaining cilantro.
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