Charred Broccoli with Farro and Ginger Tofu
I saw a recipe in the NY Times Cooking section by Melissa Clark that sounded perfect for a plant-based, Mediterranean diet-type dinner. I made some modifications to suit my palate, but she gets the credit for the core of this!
This is a high-protein, totally plant-based meal!
For the grains ~ I used Elkhorn, an ancient grain, much like farro. It has 9 grams of protein per serving, which is a quarter cup of dried grains. I mixed one cup of it with 2 cups of water, and brought it to a boil, stirring occasionally. I added a half a cup of water after 20 minutes, and another cup at 25 minutes, removing it from the heat at 30 minutes.
For the veggies ~ I cut up 2 head of broccoli, leaving the florets only, and 1 bunch of broccoli rabe, just the floral ends. I put them on an aluminum foil-lined baking sheet and tossed them with 1/2 tsp soy sauce and 2 TBSP extra virgin olive oil. Toss it all together with your hands and broil on ight for 5-7 minutes until charred. Once cooked, add 2 TBSP sesame oil and a good sprinkling of sesame seeds and keep wrapped until ready to serve so it stays hot.
In the meantime, slices two large radishes and two scallions, slivered greens, diced stems. Set aside.
For the tofu ~ I sliced a half package of extra firm tofu and drizzled it with 1/2 tsp soy sauce, 1 TBSP sesame oil, 1 TSBP agave nectar, sesame seeds, powdered ginger and garlic powder and chopped scallions. Broil it for 3-5 minutes.
For the dressing ~ use the juice of 2 lemons, 2 minced garlic cloves, 1/4 cup olive oil and 3 TBSP of tahini and mix well. You can add a little water if you want it creamy but it may sieze up. Add salt to taste if desired.
When the grain is done cooking, stir in 5-6 TBSP of the tahini dressing and plate. On top add the broccoli, with a drizzle of the dressing over the top, add the sliced tofu, and garnish with remaining scallions, radishes and lemon.