Preparing tofu: Drain liquid from tofu container and wrap whole tofu block in paper towel. Put on a plate and place something heavy (such as a cast iron skillet) on top of the wrapped tofu top press out any remaining liquid. Wait at least an hour (refrigerate if you plan to press overnight), and then remove the paper towel and slice tofu into pieces.
Carrots: Cut carrots in half lengthwise and then cut into quarters to create 2-inch pieces. Use orange carrots if rainbow carrots aren’t available.
To cook lentils and farro: Rinse lentils and farro and place in separate pots. Fill pots with water to cover the lentils and farro. Bring each to a boil, and then reduce heat to medium. Cook 15 minutes, or until tender, drain excess water (if any) and remove from heat.
To toast seeds: Add to a hot, dry skillet and cook over medium heat, stirring constantly, 2 minutes, or until golden brown. Remove from heat immediately to prevent burning.
Gluten-free variation: Substitute gluten-free tamari or liquid aminos for soy sauce. Substitute quinoa for farro.
Recipe inspired by and adapted from JoyFoodSunshine.
This recipe originally appeared on GratefulGrazer.com.