Step 1

In a large, shallow bowl, mix together the olive oil, vinegar, maple syrup, garlic, salt, and pepper.

Step 2

Drain and press the tofu so most of the liquid is removed. Cut the tofu into fillets or strips about 1 ½” wide and 3” long.

Step 3

Place the tofu in the marinade for at least 20 minutes. (You can prep the other ingredients while it marinates).

Step 4

Preheat the oven to 425F.

Step 5

To prep the sweet potatoes, quarter the potato and slice it into thin wedges (see pictures in the post above).

Step 6

Lay the wedges onto a baking tray and coat the sweet potato in olive oil, salt, and pepper.

Step 7

Once the tofu is marinated, lay the tofu onto the same baking tray (or a second tray depending on the size).

Step 8

Bake the tofu and the sweet potato for 35 minutes, flipping halfway.

Step 9

Follow the instructions in this recipe.

Step 10

If using a rice cooker: add the farro, water, and veggie stock to the rice cooker and select the brown rice setting on the rice cooker and press start.

Step 11

If making the farro on the stovetop: Place the farro, water, and veggie stock in a medium-sized saucepan.

Step 12

Bring to a boil. Then cover with a lid and reduce heat to medium-low.

Step 13

Simmer for about 15-20 minutes until tender.

Step 14

Remove from the heat and fluff with a fork.

Step 15

Follow the instructions in this recipe.

Step 16

Scoop your desired amount of farro into a large bowl (I recommend ½ cup - ¾ of a cup, cooked).

Step 17

Optional- in a small bowl, massage the kale with your hands with 1 tbsp of the tahini dressing for about 1-2 minutes.

Step 18

Add the roasted sweet potatoes, tofu, Brussel sprouts, kale, and avocado on top.

Step 19

Drizzle with 1-2 tbsp of tahini dressing.

Step 20

Serve warm.