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–+ servings
A round, white bowl is filled with whole grains, greens, and slabs of seasoned tofu.
5 from 3 votes

Pesto Farro Salad with Kale and Tofu

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 4 servings

Ingredients

Tahini Pesto (substitute 1 cup traditional vegan pesto with basil and cashews)

  • 1 heaping cup fresh basil leaves
  • 1 small clove garlic, roughly chopped
  • 1/4 cup tahini
  • 1/4 teaspoon fine salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon nutritional yeast
  • 1/4 cup water
  • freshly ground black pepper, to taste

For the Salad

  • 3/4 cup dry farro (135g)
  • 1 1/2 cups quartered artichoke hearts (1 14 ounce / 420g can)
  • 4 cups baby kale or stemmed and chopped curly kale
  • 1 batch baked smoky tofu (substitute 1 8-ounce / 225g container of store-bought smoked or seasoned, baked tofu)

Instructions

  • Cook the farro according to package instructions.
  • While the farro cooks, make the pesto. Combine all of the ingredients into a food processor. Process for a couple minutes, or until the pesto is smooth. 
  • Combine the cooked farro, kale, and artichoke hearts in a mixing bowl. Add the pesto. Fold the ingredients together to combine well. Taste the farro and adjust salt, pepper, and lemon as needed.
  • Divide the salad onto plates or into bowls. Top each portion with a quarter of the baked smoky tofu. Enjoy.