Portland Grilled Tofu Grain Bowl
Portland-leaning vegan grain bowl built on extra-firm tofu pressed and grilled in a maple miso glaze, plated over nutty farro with charred broccoli, quick-pickled red onion, and a tahini lemon drizzle to anchor the Pacific Northwest weeknight bowl with depth and bright lift.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Press tofu between paper towels under a heavy plate 10 minutes, then cube into 2cm pieces. Cut broccoli into bite-size florets. Thinly slice red onion. Grate garlic. Pick cilantro.
Build 1
Whisk red onion, 1/3 cup rice vinegar, brown sugar, and 0.5 tsp sea salt in a small bowl. Press onion into the liquid and rest 10 minutes until ribbons turn bright pink.
Simmer
Bring farro, vegetable stock, and 0.5 tsp sea salt to a boil in a medium pot over high heat 3 minutes. Drop to low, cover loosely, cook 18 minutes until grains turn tender and stock fully absorbs.
Build 2
Whisk miso, maple syrup, tamari, sesame oil, remaining 1 tbsp rice vinegar, 2 tbsp neutral oil, and black pepper. Toss tofu through and rest 5 minutes to marinate.
Char
Heat a large grill pan over medium-high 3 minutes. Toss broccoli with 2 tsp neutral oil. Lay on the pan and char 6 minutes total, turning every 2 minutes, until edges blacken deeply.
Grill
Lift broccoli to a board. Lay tofu cubes on the same pan over medium-high 8 minutes total, turning every 2 minutes, until each face turns deep mahogany with grill marks.
Plate
Whisk tahini, lemon juice, warm water, and grated garlic for the drizzle. Mound farro in bowls, fan tofu and broccoli over, scatter pickled onion, drizzle tahini, finish with sesame seeds and cilantro.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.