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
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
- 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.
- While Emmer Farro Berries are cooking, blend all of the dressing ingredients together and set aside.
- Heat an iron skillet with coconut oil. Fry the tofu cubes on both sides until golden (about 2 minutes on each side).
- Toss chopped vegetables, cooked Emmer Farro, fried tofu squares and dressing in a large bowl.
*Makes 6 Servings *