Mushrooms, Brussels Sprouts & Tofu Grain Bowls

Updated at: Thu, 17 Aug 2023 07:01:00 GMT

Step 1

Drain tofu and cut into 1/2-inch thick slices. Drain slices between layers of paper towels as the oven preheats.

Step 2

Preheat oven to 425°F (220ºC). Line a large rimmed baking sheet with parchment paper.

Step 3

In a small bowl, whisk together canola oil, miso, 1/4 teaspoon salt and garlic. In a medium bowl, combine Brussels sprouts and 1 tablespoon miso mixture, tossing well to coat. Arrange on 1/3 of prepared baking sheet. In the same medium-sized bowl, combine mushrooms and 1 1/2 teaspoons miso mixture, tossing well to coat. Add mushrooms to the baking sheet, keeping separate from the brussels sprouts.

Step 4

Cut tofu into bite-sized cubes. Add to the medium bowl, and combine tofu with the remaining miso mixture, tossing gently to coat. Add tofu to the remaining 1/3 of the baking sheet. Bake for 20 minutes.

Step 5

Remove mushrooms from pan. Gently stir Brussels sprouts and tofu and bake for 5 more minutes.

Step 6

Meanwhile, heat sesame oil in a large nonstick skillet over medium-high heat. Add farro; sauté 2 minutes or until heated through and slightly crispy.

Step 7

Spoon a scant 1/2 cup farro into each of four bowls. Top each serving with 2/3 cup Brussels sprouts, 1/2 cup tofu and 3 tablespoons mushrooms. Drizzle 1 teaspoon Sriracha over each bowl

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