This delightful salad combines the nutty flavor of farro with the freshness of Tuscan kale, crispy tofu, and a hint of sweetness from Medjool dates. Perfect for a nutritious meal, it’s both satisfying and delicious.
Recipe Information
Total Time: 1 hour Yield: 2 servings
Ingredients
Salad
– ¼ cup dry farro (or about ⅔ cup cooked farro)
– 5 cups raw Tuscan kale, finely chopped with stems removed (approximately 1 large bunch)
– Olive oil spray, as needed
– Flaky salt (such as Maldon salt), to taste
– Black pepper, to taste
– 1 cup organic extra-firm tofu cubes (about ½-inch wide)
– 2 Medjool dates, pitted and diced
– ⅔ cup cooked sweet corn (cut fresh off the cob or thawed from frozen)
– 1 oz. (about ¼ cup) shaved Manchego cheese
Dressing
– 3 Tbsp. Extra virgin olive oil
– 2 Tbsp. White wine vinegar
– 1 tsp. Dijon mustard
– 1 tsp. Maple syrup
– 1 Tbsp. Shallots, minced
– Flaky salt (such as Maldon salt), to taste
– Black pepper, to taste
– Lemon juice, for topping (optional)
Preparation
Step 1
Preheat your oven or toaster oven to 375°F.
Step 2
Cook the farro according to the package instructions. While the farro is cooking, place the kale in a large salad bowl and spritz it with olive oil spray. Massage the kale with your hands for about three minutes, or until the leaves begin to soften. Season with flaky salt and black pepper, then set aside.
Step 3
Spray the tofu cubes with olive oil, ensuring they are fully coated. Arrange the cubes on a baking sheet and season with flaky salt and black pepper. Bake in the preheated oven for approximately 40 minutes, flipping the cubes halfway through. For the final 10 minutes, broil the tofu to achieve a golden and crispy texture.
Step 4
In a small jar, combine the dressing ingredients and shake well to mix thoroughly.
Step 5
Once the farro is cooked, drain it and transfer it to a large mixing bowl. Add the massaged kale, crispy tofu, diced Medjool dates, corn, and Manchego cheese. Pour in the dressing and mix well. Finish with a squeeze of fresh lemon juice and additional flaky salt and black pepper to taste.
Nutrition Per Serving
– 575 calories
– 26 grams protein
– 47 grams carbohydrates (7.5 grams fiber)
– 35 grams total fat (8 grams saturated fat)
– 260 milligrams sodium (plus additional for salting to taste)
Enjoy this vibrant salad that not only nourishes but also delights the palate!