If there's one weekday lunch we'll never tire of, it's a combination of farro+chopped Greek salad. We love it stacked up in a mason jar with arugula and feta, or tossed with crispy tofu and served with a dollop of hummus. It's satisfying and flavorful, and far from boring.
The chopped Greek salad is endlessly adaptable. We use whatever we have on hand, or whatever veggies look best at the grocery store. This particular combo includes red and orange bell pepper, cucumber, tomato, red onions, chickpeas, kalamata olives, parsley, and cilantro. It would also be great with fresh oregano, or crumbled Feta cheese.
Adding tofu not only amps up the protein, but it also adds flavor and texture to the bowl. Be sure and leave yourself ample time to press the water out of the tofu, which will help it achieve maximum crispiness. Another tip? Let the coconut oil get nice and hot, then allow the tofu to get a nice sear on it before you begin stirring it around. This means resisting the urge to move and flip the cubes until the bottom of the tofu has developed a golden brown crust.
A simple vinaigrette, tender, chewy farro, and a side of hummus complete the bowl. I think all of these components can be enjoyed by themselves or as part of other meals, so I've separated them out in the instructions. Enjoy!
Greek Salad Grain Bowl With Crispy Tofu and Hummus
Serves 4, with extra chopped salad mixture
For the salad:
- 1 15 oz. can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cucumber, diced
- 1/2 small red onion, diced
- 1/2 pint cherry tomatoes, quartered
- handful of chopped parsley and cilantro
- kosher salt and freshly ground black pepper, to taste
Add the chickpeas, red bell pepper, orange bell pepper, cucumber, onion, tomatoes, and herbs to a large bowl and toss to combine. Add salt and several grinds black pepper, to taste.
For the tofu:
- 1 tablespoon coconut oil
- 1 12 oz. package extra-firm tofu, drained and pressed, cut into 1/2-inch cubes
- 1 tablespoon soy sauce
- 2 teaspoons pure maple syrup
In a large skillet, heat the coconut oil over medium heat. Add the tofu and cook, stirring occasionally, until the edges begin to brown, about 6 minutes. Add the soy sauce and maple syrup. Toss to coat and cook until the edges of the tofu are crisp, 7-8 minutes more.
For the dressing:
- 1 small clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
Add the garlic, Dijon, and vinegar to a small bowl. Whisk to combine, then slowly drizzle in the olive oil until emulsified. Season generously with salt and pepper.
To assemble into individual lunches: Cook 1 1/2 cups farro according to package instructions. Divide evenly amongst four lunch containers. Divvy up the tofu and the salad (you will have extra), and top each bowl with 2 tablespoons hummus. Drizzle with dressing.