Roasted Squash, Kale, and Farro Salad with Baked Tofu
This beautiful Roasted Squash, Kale, and Farro Salad with Baked Tofu has me swooning and coming back for more each week!
Ingredients
- 1 cup farro uncooked
- 1 small delicata squash, cut into 1/8 inch rounds
- 1-15.5 oz. can chickpeas, drained and rinsed
- 8 ounces firm tofu
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- 2 cups kale, destemed
- ½ cup feta cheese
- 1 tablespoon lemon juice
Tofu Marinade
- ¼ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon coconut aminos
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Cook farro according to package instructions.
- Meanwhile, on a baking sheet lined with parchment paper, spread out rinsed chickpeas and delicata squash and top with olive oil and garlic powder. Leave room for the tofu.
- Slice tofu into 5-6 rectangular pieces.
- In a small bowl, mix tofu marinade ingredients.
- Dip tofu into marinade, flipping the tofu on both sides to cover with the marinade.
- Lay tofu on the parchment paper. *Optional: pour the rest of the marinade over the tray ingredients for added flavor.
- Cook in the oven for approximately 20 minutes, stirring occasionally and flipping the tofu halfway through.
- Combine tray ingredients, farro, feta, kale, and lemon juice in a large bowl and toss.
Notes
Guess what? You can eat the skin of delicate squash! So you do not need to worry about peeling it.
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