Marinated Tofu Ingredients:

• 1 pound extra firm tofu
• 2 tbsp warm water
• 2 tsp white miso
• 4 tbsp olive oil
• 2 tsp apple cider vinegar
• 1 tbsp nutritional yeast
• 2 tsp lemon juice
• 1 tsp garlic powder
• 2 tsp dried oregano

 
Farro Salad Ingredients:

• 1 cup farrow (rinsed and cooked in three cups water till al dente) drain and let cool
• 15oz can of chickpeas, drained and rinsed
• 3 tbsp diced red onion
• 3 tbsp, diced red bell pepper
• ½ cup chopped sundried tomatoes
• ½ cup kalamata olives sliced in half
• 1 tbsp capers
• 2 tbsp sliced pepperoncini
• 3-4 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• Combine all ingredient in bowl, check for seasoning

 
Process:

• Drain and slice tofu into 6 equal slices, press tofu between paper towel to get rid of excess liquid (30 minutes)
• Whisk together all the other ingredients
• Pour ½ marinade into shallow container and place tofu on top. Pour remaining marinade over tofu. Let marinate overnight and you will be able to keep it in the refrigerator for days.

 
To Serve:

• Place some greens in individual serving bowls, spinach or baby kale work nicely
• Add scoop of farrow salad and top with 1 piece of marinated tofu sliced in half
• Note if keeping the farrow salad overnight, check before serving, you might need to add a bit more olive oil.