Grilled Tofu Salad
50 minutes, medium, Serves 4 servings
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An easy, healthy and high-protein summer salad recipe
- Cooked Farro: 2 cups
- Lemon: 1, juiced
- Olive Oil: 4 tbsp, divided
- Blanched & Raw Peas: 1 cup (½ cup blanched, ½ cup raw)
- Grilled Fennel: 1 bulb, sliced
- BMF Soy-free Tofu: 1 block (about 14 oz)
- Chimichurri Marinade:
- Shallot: 1, finely chopped
- Serrano Chili: 1, finely chopped
- Vinegar: 2 tbsp (white wine or apple cider vinegar)
- Cilantro: ½ cup, packed
- Parsley: ½ cup, packed
- Oregano: 2 tbsp, fresh
- Olive oil: ½ cup
- Salt and pepper to taste
Prepare the Chimichurri Marinade (10 minutes):
In a blender or food processor, combine the shallot, serrano chili, vinegar, cilantro, parsley, oregano, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside.
Marinate the Tofu (30 minutes):
Cut the BMF Soy-free Tofu into 1-inch thick slices. Place the tofu slices in a shallow dish and pour half of the chimichurri marinade over them. Let the tofu marinate for at least 30 minutes, flipping halfway through to ensure even marination.
Cook the Farro (20-30 minutes, if not already cooked):
Rinse 1 cup of farro under cold water. In a medium pot, bring 3 cups of water to a boil. Add the farro, reduce heat, and simmer for about 20-30 minutes until the grains are tender. Drain any excess water and let it cool.
Blanch the Peas (5 minutes):
Bring a pot of water to a boil and add the peas. Blanch for 2-3 minutes, then remove and place in an ice bath to stop the cooking process. Drain and set aside.
Grill the Fennel and Tofu (15 minutes):
Preheat the grill to medium-high heat. Brush the fennel slices with 1 tbsp olive oil and grill for about 4-5 minutes on each side, until tender and slightly charred. Grill the marinated tofu slices for about 3-4 minutes on each side, until grill marks appear and the tofu is heated through.
Assemble the Salad (10 minutes):
In a large bowl, combine the cooked farro, blanched and raw peas, and grilled fennel. Drizzle with the juice of one lemon and 2 tbsp olive oil. Toss to combine. Season with salt and pepper to taste. Arrange the grilled tofu slices on top of the salad. Drizzle the remaining chimichurri marinade over the tofu and salad.
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