This farro taco bowl came to be because I had been trying to figure out a way to transport tofu tacos to the office for lunch without everything getting all jostled and smashed in my bag. And even if everything got to work in an acceptable state, then there would still be the matter of the tortillas. Reheating tortillas at work means I would have to touch the office toaster oven, which I'd rather not use for a few reasons, the least of which is that it doesn't even work.
Farro is one of my favorite things to pack for lunch because the sturdy grains stand up to sauces and dressings, reheat well, and are nutritious. All these qualities make farro pretty ideal for a taco bowl, because a taco bowl, at least for me, is really just a reason to eat unreasonable amounts of melted cheese, guacamole, and sour cream. Welcome to paradise, population: me and my farro taco bowl.
If you also find yourself defaulting to roasted vegetables all the time in the winter, this farro taco bowl is a welcomed break from that culinary monotony: you get some fresh vegetables, a variety of textures, and a bit of cozy heft that is nice for the colder and rainier months when just a salad simply won't do.
Farro + Tofu Taco Bowl
For the Taco Tofu
20-25 ounces of sprouted or extra firm tofu (Trader Joe's sprouted tofu is excellent)
Taco seasoning of your choice (I really like this recipe from All Recipes)
For the Farro
3 fresh poblano chile peppers, seeded and roughly chopped
1 1/2 cup cilantro leaves
1 medium white onion, roughly chopped
3 cloves garlic
3 cups water
1 1/2 cups of uncooked semi-pearled farro
Other Toppings (use as little or as much as you like)
Monterey Jack cheese
Squeeze of lime juice
Make the Taco Tofu
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil and set aside.
First press your tofu. Line a plate with a couple paper towels and set tofu on top. Place another couple of paper towels on top of the tofu, and then set a small plate on top of that, and weigh tofu down with something heavy (such as a 28-ounce can of tomatoes or half-full bag of flour). Press for 15 to 30 minutes. You will see liquid collect around the tofu.
Once some of the liquid has been pressed out, cut tofu into cubes. Toss cubed tofu in a few glugs of olive oil, and then toss in enough taco seasoning to coat the tofu.
Arrange seasoned tofu on lined baking sheet. Bake until outside of tofu is golden and tofu cubes look slightly puffed, 20-45 minutes, depending on the size of your tofu cubes. The longer you bake the tofu, the chewier it will be.
While taco tofu is baking, make the farro.
Make the Farro
In a blender or food processor, combine poblano peppers, cilantro, onion and garlic, and blend until smooth.
In a medium saucepan, combine farro, water, 1/2 of the poblano-cilantro purée, and salt to taste. With saucepan uncovered, bring everything to a boil, then reduce to a gentle simmer, stirring occasionally and cooking for about 25 minutes, or until grains are chewy-tender. Add remaining poblano-cilantro purée and cook for 5 minutes more, or until cooking water and purée is almost completely absorbed.
Assemble Your Farro + Tofu Taco Bowl!
Put some farro in a bowl, then some tofu, and load up on the toppings of your choice. Enjoy on a nearby couch while being forced to watch a documentary about William F. Buckley Jr. and Gore Vidal.