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store-bought kosher freshly ground black pepper extra-virgin olive oil brown rice scallion capers dressing
Viewed: 81 - Published at: 8 years agoIngredients
- 12 spears asparagus, woody ends trimmed
- 4 ounces store-bought baked tofu, preferably teriyaki-flavored, cut into 1/2-inch cubes
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup cooked farro (see page 143) (or substitute cooked white or brown rice or barley), cooled
- 1 scallion, white and green parts, thinly sliced
- 1 teaspoon capers, drained
- 2 tablespoons Cashew Tamari Dressing (page 7), or more to taste
Method
- Preheat the broiler with the rack set 4- to 5-inches from the flame or element.
- Line a small baking sheet with aluminum foil.
- Arrange the asparagus spears and tofu in a single layer on the prepared baking sheet.
- Season generously with salt and pepper, then drizzle with the oil.
- Broil for 6 to 8 minutes, until the asparagus and tofu have charred a deep brown, almost black, on one side.
- Remove and transfer to a plate to cool.
- While the asparagus and tofu are cooling, combine the farro, scallion, and capers in a medium bowl.
- When the asparagus and tofu are cool enough to handle, chop the asparagus into bite-size pieces and add it, along with the tofu, to the farro mixture.
- Pour in the dressing and toss to combine.
- Taste, adjust the seasoning with more salt and/or dressing, if desired, and eat.
