Vegan Farro Bowl with Tofu, Mushrooms, and Spinach

Name: Vegan Farro Bowl with Tofu, Mushrooms, and Spinach
Yield: Serves 4 to 6
Ingredients: 1½ cups whole, farro; , Salt and pepper; 2 teaspoons, toasted sesame oil; 1 teaspoon, sherry vinegar; 14 ounces, firm tofu, sliced crosswise into 8 equal slabs; ⅓ cup, cornstarch; ¼ cup, vegetable oil, plus extra as needed; 10 ounces, cremini mushrooms, trimmed and chopped coarse; 1 , shallot, minced; 2 tablespoons, dry sherry; 10 ounces (10 cups), baby spinach; 1 recipe Miso-Ginger, sauce; 2 , scallions, sliced thin

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We love that vegetable and grain bowls give you the freedom to mix things up—literally and stylistically—at dinnertime. This bowl is a shining example of that.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME1½ hour

Vegan Farro Bowl with Tofu, Mushrooms, and Spinach

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

The base of this bowl, hearty, nutty farro, is traditionally associated with Italy and flavor profiles of the western Mediterranean, but it takes well to a variety of ingredients. For toppings, we chose crispy seared tofu planks, which we a...

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