Miso Emmer Farro Salad

Miso Emmer Farro Salad
This tangy Emmer Farro grain bowl is a protein power-house with lightly fried tofu squares, a miso dressing that will put a spring in your step, and creamy avocado.

What You'll Need


2 tablespoons red miso

4 tablespoons apple cider vinegar

2 tablespoons honey

2 teaspoons sesame oil

Squeeze of half a lemon

A few generous grates of ginger

** Salad**

1 cup Emmer Farro Berries

1 bunch green onions, chopped

10 oz extra firm tofu, drained and cut into 1 inch cubes

2 tablespoons coconut oil

2 carrots, grated

1 avocado, cubed


  1. Put the Emmer Farro Berries in a sauce pan and cover with 3 inches of water. Bring to a boil and allow to simmer for 40 minutes, or until the farro is soft and chewy.
  2. While Emmer Farro Berries are cooking, blend all of the dressing ingredients together and set aside.
  3. Heat an iron skillet with coconut oil. Fry the tofu cubes on both sides until golden (about 2 minutes on each side).
  4. Toss chopped vegetables, cooked Emmer Farro, fried tofu squares and dressing in a large bowl.
  5. Enjoy!

*Makes 6 Servings *

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