Farro Salad with Roasted Cauliflower, Broccoli and Tofu

Prep Time: 20 min

Cook Time: 45 min

Total Time: 1 hr 5 min

Servings: 4


  • Farro Salad:
  • 1 cup farro
  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 1 carrot, peeled and sliced into 1/4-inch rounds
  • 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil, divided
  • 2 tbsp chopped fresh thyme, divided
  • 3/4 tsp salt, divided
  • 1/2 tsp freshly ground pepper, divided
  • 1/2 tsp each ground cumin, paprika and garlic powder
  • 1/4 tsp red chili flakes
  • 1 pkg (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
  • 1/4 cup toasted pine nuts
  • Lemon wedges
  • Lemon Dressing:
  • 2 tbsp lemon juice
  • 1 tsp grainy mustard
  • 1 tsp finely grated lemon zest
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil


    Farro Salad:

    • Preheat oven to 425°F. In large pot of boiling salted water, cook farro over medium heat for 20 to 25 minutes or until tender but still slightly chewy. Drain and let cool.
    • Meanwhile, toss cauliflower, broccoli and carrot with 3 tbsp olive oil, 1 tbsp thyme, 1/2 tsp salt and 1/4 tsp pepper. Transfer to baking sheet; bake, turning once, for 15 to 20 minutes or until tender.
    • Combine remaining olive oil, remaining thyme, cumin, paprika, garlic powder, chili flakes and remaining salt and pepper; toss with tofu. Transfer to parchment paper-lined baking sheet; bake for 25 minutes, turning occasionally, or until golden brown and slightly puffed.
    • Lemon Dressing: Meanwhile, whisk together lemon juice, mustard, lemon zest, garlic and salt. Whisk in olive oil until blended.
    • In large bowl, combine farro, roasted vegetables and tofu; toss with Lemon Dressing. Garnish with pine nuts. Serve with lemon wedges.