Mushrooms, Brussels Sprouts & Tofu Grain Bowls

Ingredients

• 1 (14-ounce/397g) package extra-firm tofu
• 2 tablespoons canola oil
• 2 tablespoons white miso
• 1/2 teaspoon kosher salt, divided
• 1 clove garlic, grated
• 1 pound (454g) Brussels sprouts, trimmed and halved
• 4 ounces (113g) shiitake mushrooms, stems removed and caps thinly sliced
• 1 tablespoon toasted sesame oil
• 2 cups (241g) precooked farro
• 4 teaspoons Sriracha

Directions

Drain tofu and cut into 1/2-inch thick slices. Drain slices between layers of paper towels as the oven preheats.

Preheat oven to 425°F (220ºC). Line a large rimmed baking sheet with parchment paper.

In a small bowl, whisk together canola oil, miso, 1/4 teaspoon salt and garlic. In a medium bowl, combine Brussels sprouts and 1 tablespoon miso mixture, tossing well to coat. Arrange on 1/3 of prepared baking sheet. In the same medium-sized bowl, combine mushrooms and 1 1/2 teaspoons miso mixture, tossing well to coat. Add mushrooms to the baking sheet, keeping separate from the brussels sprouts.

Cut tofu into bite-sized cubes. Add to the medium bowl, and combine tofu with the remaining miso mixture, tossing gently to coat. Add tofu to the remaining 1/3 of the baking sheet. Bake for 20 minutes.

Remove mushrooms from pan. Gently stir Brussels sprouts and tofu and bake for 5 more minutes.

Meanwhile, heat sesame oil in a large nonstick skillet over medium-high heat. Add farro; sauté 2 minutes or until heated through and slightly crispy.

Spoon a scant 1/2 cup farro into each of four bowls. Top each serving with 2/3 cup Brussels sprouts, 1/2 cup tofu and 3 tablespoons mushrooms. Drizzle 1 teaspoon Sriracha over each bowl.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 364; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 644mg; Carbohydrate: 37g; Dietary Fiber: 11g; Sugar: 6g; Protein 17g

Nutrition Bonus: Potassium: 800mg; Iron: 25%; Vitamin A: 2%; Vitamin C: 160%; Calcium: 25%