2tablespoonscoconut oil or oil of choice as needed to coat pan
½cupdiced onion(¼ large)
3cupschopped sweet potatoes(about 2 medium chopped into 1-inch pieces)
Salt and pepper
Toasted pecans or walnuts
Dried cherries or cranberries
If needed, prepare Crispy Tofu and farro and set aside.
Whisk coconut oil, cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder. Set aside.
Melt coconut oil in a 12-inch fry pan with lid. Stir in onion and ginger and cook 5 minutes, or until onion is translucent. Stir in sweet potatoes, cover, and cook 10 minutes, stirring occasionally. Add additional oil and adjust the heat as needed to prevent vegetables from burning or sticking to the pan.
After 10 minutes, or once the sweet potatoes are softened, stir in kale and cook 5 additional minutes, or until sweet potatoes are tender and kale is wilted.
Divide cooked farro, sautéed vegetables, Crispy Tofu, and sauce between bowls. Garnish with toasted pecans and dried cherries if desired.
Find the full recipe for the Baked Tofu here.To toast pecans: Preheat oven to 350 degrees Fahrenheit and spread pecans on a rimmed baking sheet. Bake 7 minutes, or until they have a strong, nutty aroma. Toast pecans up to a week in advance.Gluten-free variation: Substitute brown rice for farro. Substitute gluten-free tamari or liquid aminos for soy sauce.Meal prep: Make Crispy Tofu, farro, and sauce up to a week in advance if desired.Storage: Store leftovers in an airtight container in the fridge for up to one week.