Roasted Tofu, Squash and Broccoli Lemon Tahini Farro Buddha Bowl

by Sarah

My love of bowl food stems way back to 2007 (eek, that’s over ten years, and well before it was trendy and ‘hipster’) when I broke my wrist. I walked on crutches at the time, so one hand down made things that little bit more challenging.

Around the same time – in order to make life easier and maintain my independence – I had my long hair cut super short and invested in a bowl food recipe book. It was life changing, in both ways.

Buddha bowls are now all the rage and you can make them will all manner of things, which is why it is a favourite for cleaning out the veg draws and using up the lasat little bits of stuff in the fridge. Partner them with some store cupboard classicss and dry stock and voila a tasty, healthy meal in the palm of your hand.

Jit has been away for most of the week so my meal planning on Sunday was more of a challenge than usual. My meals had to be for only to meals over my usual four – one each for our evening meal and the second two portions for lunch as leftovers. I do relish a challenge, as many of you will know, so it has been fun discovering new meals which will no doubt make the rounds again sometime soon-ish.

I used the majority of the squash for one of our meals last week, so my search was based predominantly on using that up. Anything goes with think kind of Buddha bowl, so I chucked in some broccoli red onion (who can resist them roasted) and the tofu for the protein element of the dish.

The grain element of the dish is made up of my fabourite blend of grain and pulse, farro (which is a quick cook kind of barley) and lentiles verde (the small round green lentils). They can be easily cooked together in the same pan and you can mix up the measurements depending on the amount of protein you’re looking for (in the lentils) or generally the texture and flavour combo.

I love anything where you bung the majority in the oven as it gives me time to chill with the cats and read my book or knit. I did all three last night and it was wonderful. I also watched an episode of Friends on DVD, which I bought from the charity shop. The old programmes are sometimes the best, don’t you think?

Perfect lunch to eat hot or cold from my favourite Black and Blum Box Appetit lunchbox

I have to say that this was the perfect thing to enjoy on a busy week night. In fact, it is something you can prepare in advance and then pop the oven on when you get home. Even the grains can be made ahead of time and then simply reaheated for serving.

There will be more simple meals for two coming on the blog…now that I am getting back on the Susty Meals blogging horse. It is beacuse Jit and I are away quite regularly these days, so anything to make mealtime simpler when we are sampling the single diner nights is a bonus.

Oh and lunch was fantastic!

What are your mid-week mealtime woes?
Let me know so I can come up with some creative ideas to help you along!

Roasted Tofu, Squash and Broccoli Lemon Tahini Farro Buddha Bowl

When all you need on a busy week is something tasty, easy and comes in a bowl. Bowl Food Easy Meals, Buddha Bowl, Bowl Food European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Tofu, block
  • Broccolli, head of
  • Red onion (x1 large)
  • Butternut squash, about two cups cut into small cubes
  • Olive oil
  • Pepper for seasoning
  • Spinach leaves
  • Soy sauce
  • Farro, 3/4 of a cup
  • Lentiles verde, 1/4 cup
  • 2 cups of water
  • For the lemon tahini sauce
  • Tahini, 4 tbsp
  • Lemon juice, from 2 large lemons (add grated rind too, if you like)
  • Water (for thinning the sauce)

Instructions

In the oven:

Preheat the oven to 185C

Line a large baking sheet (I use the silicone mats)

Slice the tofu in half and then half again in the other direction to create four equal pieces, place on a large baking tray and drizzle with soy sauce,

Dice the squash and add to the tray in a line,

Break the broccoli head into mouth-sized florettes and add in another line,

Peel the onion and slice in half from the root end, cut into wedges and place on the tray next to the broccoli,

Lightly drizzle or spray the vegetables with a little oil (I used a mix of rapeseed and sesame, which was left over in my oil spray)

Grind some black pepper over everything then place the tray into the hot oven for 40 minutes.

On the hob:

Measure the farro and lentils into a cup measure and put into a pan with a lid,

Add a pinch of salt and cover with two cups of cold water,

Slowly bring to the boil then stir to loosen up the grains,

Reduce the heat to a simmer and place the lid on the pan,

Simmer for 20 minutes until the grains are soft and tender.

In a jug or bowl:

To make the sauce, add the tahini and lemon juice to a jug or bowl and stif to mix,

If the mixture is too thick add a coupld of drops of water in intervals until you reach the consistencey you like. I like it to be loose enough to pour, but think enough to stay on the spoon for a while. (hope that makes sense!)

Putting it together:

While everything is cooking, put a handfull of fresh spinach leaves into each bowl (or bowl and lunchbox)

Serve the grains over the spinach and follow by adding the broccoli, squash and onions, dividing them evenly between the two portions,

Lay the tofu on the top and drizzle with the tangy lemon tahini sauce.

Serve and enjoy.

I like to put the sauce for the leftovers in a little tub so that it can be added after heating and when you're ready to eat - saves a sloppy mess at the bottom of your lunchbox too.

For the leftovers, you can either eat it cold or pop it in the microwave (without the sauce) for 2-3 minutes until heated through. Then drizzle over the sauce and enjoy.

 

Notes

I like to put the sauce for the leftovers in a little tub so that it can be added after heating and when you're ready to eat - saves a sloppy mess at the bottom of your lunchbox too. For the leftovers, you can either eat it cold or pop it in the microwave (without the sauce) for 2-3 minutes until heated through. Then drizzle over the sauce and enjoy.

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