Go Back
Chopped Greek Salad With Farro taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Greek Salad Grain Bowl With Crispy Tofu and hummus

This vibrant Greek salad grain bowl combines tender farro, crispy oven-roasted tofu, and fresh veggies for a quick, flavorful meal topped with creamy hummus and zesty lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 420 kcal

Ingredients
  

Main ingredients

  • 1 cup farro kinda hearty, chewy, with nutty flavor perfect for salads
  • 1 block extra-firm tofu pressed and cubed; gotta be crispy to bring texture balance
  • 2 tablespoons olive oil helps everything brown real nice and adds richness
  • 1 teaspoon smoked paprika for smoky warmth that sings with tofu
  • 1 teaspoon garlic powder simple but delivers punchy flavor all over
  • 1 cucumber diced; freshness in every crunchy bite, cooling real good
  • 1 cup cherry tomatoes halved; sweet and juicy, bursts with each chew
  • 0.5 red onion finely chopped; sharpness that cuts through, kinda essential
  • 0.5 cup kalamata olives pitted and sliced; salty tang for that classic Greek vibe
  • 0.5 cup crumbled feta cheese creamy, sharp, and oh so satisfying
  • 0.25 cup fresh parsley chopped; adds herby brightness for the final touch
  • 1 cup hummus smooth and creamy to dollop on top
  • 1 lemon juice juice of 1 lemon; a zesty finish you won’t wanna skip
  • to taste salt and pepper bring all the flavors together just right

Instructions
 

Instructions

  • Cook the farro the old-fashioned way or pressure cook it until tender, then drain and set aside.
  • Preheat your oven to 400 degrees Fahrenheit to get tofu golden and crispy quickly.
  • Toss tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper to coat well.
  • Spread tofu on a baking sheet and roast for 25 to 30 minutes, flipping halfway through until crispy outside and tender inside.
  • Combine cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and fresh parsley in a big bowl and toss gently.
  • Add the cooked farro to the bowl and fold in gently. Drizzle lemon juice and more olive oil if desired. Season with salt and pepper last.
  • Divide the salad into bowls and top each with crispy tofu cubes and a dollop of hummus.
  • Serve immediately and enjoy the balance of warm grains, crunchy tofu, fresh veggies, and creamy hummus.

Notes

Store salad and tofu separately in airtight containers to keep tofu crisp and veggies fresh. Re-crisp tofu in oven or skillet before serving leftovers. Toss salad gently with lemon juice before serving cold leftovers.