tofu grain bowl

the husband scoffed at this meal's healthiness a bit when he first saw it, but he and both kids were stuffing their faces, it was so delicious!

tofu grain bowl (with kale and broccoli) - adapted from Sunset magazine
makes 10 servings

Grains
2 cups farro
6 cups water
1 tsp curry powder 1 tbsp olive oil

Toppings 16 oz (2 pkgs) extra-firm tofu, cut into 1 in cubes
1 1/2 tbsp soy sauce
1 1/2 tbsp canola oil
1 bunch tuscan kale, roughly chopped
4 small heads broccoli, chopped
2 tbsp toasted sesame oil, divided
1 1/2 tsp sea salt, divided
2 tbsp sesame seeds
2 firm-ripe avocado, peeled and cut into 4-5 wedges each (optional)
1/2 tsp smoked Spanish paprika (optional)
1/2 cup toasted pine nuts or pumpkin seeds
1/2 cup scallions, chopped (optional)

Miso Sauce
3/4 cup tahini
1/4 cup white miso
1 tsp toasted sesame oil
1 tsp cider vinegar
1 tbsp chives or scallions, finely chopped

Cook grains: Combine farro, water, curry powder and olive oil either in a medium saucepan or rice cooker and bring to a boil. Cover, reduce heat to a simmer (if using a saucepan) and simmer, covered, until tender for 1 hr.

Meanwhile, start toppings: Preheat oven to 400. On a small rimmed baking sheet, toss tofu with soy sauce and canola oil. Bake, turning once, until golden at edges, about 20 mins. Turn the oven to broil and then bake until browned and crisp, 5-10 mins.

Put kale and broccoli in steamer baskets in a saucepan (I put the kale on one side and the broccoli on the other) with 1/2 in water. (Use saucepans and water alone if you don't have steamer baskets). Bring kale and broccoli to a boil over high heat. Reduce heat to medium and cook until vegetables are bright green and tender-crisp, 3-5 mins. Drain.

Pour the kale into a medium bowl. Add 2 tsp sesame oil and 1/2 tsp salt. Toss to coat. Remove from bowl and set aside. Pour the broccoli into the same bowl you used for the kale. Add 3 tsp. sesame oil, 1/2 tsp salt, and the sesame seeds. Toss to coat.

Sprinkle avocado (if using) with paprika and remaining 1/2 tsp salt. Set aside.

Make miso sauce: In a medium bowl or food processor, whisk together sauce ingredients with 3/4 cup water until smooth. Set aside.

Spoon farro into bowls. Arrange separate portions of tofu, kale and broccoli in each and tuck in an avocado wedge (if using). Spoon about 1/4 cup sauce onto each bowl. Sprinkle bowls with pine nuts and any chopped fresh herbs, if you have some on hand.