
By jessicalevinson.com
Asian-Style Farro Buddha Bowl with Crispy Baked Tofu
Instructions
Prep:20minCook:30min
Whole grain farro is topped with shredded carrots, edamame, roasted Brussels sprouts and sweet potatoes, and crispy baked tofu and then tossed with a miso lime dressing for a vegetarian meal the whole family will love. Can easily be made vegan and gluten-free. Vegetarian, Vegan-Friendly, Dairy-Free, Nut-Free, Kosher
Updated at: Sun, 30 Mar 2025 00:42:05 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
31
High
Nutrition per serving
Calories471.3 kcal (24%)
Total Fat18.6 g (27%)
Carbs58 g (22%)
Sugars7.3 g (8%)
Protein22.9 g (46%)
Sodium404.4 mg (20%)
Fiber11.9 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 tablespoonsesame oil

1 tablespoonlime juice

1 tablespoonunseasoned rice vinegar

1 ½ tablespoonslow-sodium soy sauce
or gluten-free soy sauce

1 x 16 ounceextra firm tofu
package, drained, pressed, and cubed small, or two 8-ounce packages cubed super firm tofu

cooking spray

1 ½ cupspearled farro
uncooked, or other grain of choice - quinoa or rice for gluten-free

10 ouncesshredded brussels sprouts
look for a bag of pre-shredded

2 cupssweet potatoes
diced

2 tablespoonssesame oil
divided

1 ½ cupsshelled edamame
pre-cooked or cooked from frozen

1 cupshredded carrots

½ cupscallions
chopped

½ cupcilantro
roughly chopped

toasted cashews
or chopped peanuts, optional

2 tablespoonslime juice

2 tablespoonsunseasoned rice vinegar

2 tablespoonssesame oil

1 tablespoonsoy sauce

2 teaspoonshoney
if vegan, use maple syrup

2 teaspoonsmiso paste
double check gluten-free if necessary
Instructions
View on jessicalevinson.com
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