Marinated Tofu with Brussels Sprouts and Farro/Quinoa
Step 1: Pre-heat oven to 425. Start the farro/quinoa in a pan and make according to directions. Remove from heat when done and pour cold water over grains. Do not drain! Season with kosher salt generously (if using farro).
Step 2: Put your pot back onto the stove and bring water to a boil, place on a low simmer when grains have become tender. Make sure to get rid of any access foam that may be forming on top of the water’s surface. Grains should still have a little firmness to them this process of boiling should amount to about 25-30 minutes.
Step 3: Prepare your tofu while your grains are cooking on the stove. Make the block of tofu into 2 wide, flat parts. Make sure to pat dry with a paper towel to remove any access water that was in the tofu. When completed place into a shallow bowl and set aside.
Step 4: Combine your ginger, soy and cumin and then pour over your recently cut tofu. Make sure to evenly coat both halves.
Step 5: In a separate bowl, toss your halved brussels sprouts and green onions with your vegetable oil and salt. Place onto a rimmed cookie sheet and spread brussels sprouts out evenly. Baking for 20-25 minutes. Make sure to check on these halfway through baking them and takeout your brussels sprouts, toss them with the lemon zest, parsley and squeeze lemon juice over them. Place them back into the oven.
Step 6: On your stovetop place 2 Tbsp of vegetable oil in a large non- stick skillet on Medium heat place your halves of seasoned tofu into the skillet. Allow this to cook undisturbed for a few minutes making it a nice dark brown, turn over and repeat.
Step 7: Once tofu is browned and ready cut or plate as you would like to serve. Add your desired amount of grains and brussels sprouts on top.