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roasted broccoli, brussel sprout & tofu bowl // cait's plate

roasted broccoli, brussel sprout & tofu bowl

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 bowls 1x
  • Category: lunch


this easy grain bowl combines nutty farro, peppery arugula, roasted veggies & tofu all topped with crunchy walnuts and freshly shaved parmesan for an easy meal that’s full of flavor.



For the Roasted Tofu, Broccoli & Brussel Sprouts:

  • 1 14 oz. package extra firm tofu, drained, pressed and cubed
  • 1 cup broccoli florets (more or less as desired, no need to really measure)
  • 1 cup brussel sprout halves that have been washed and trimmed (more or less as desired, no need to really measure)
  • 12 tablespoon olive oil (more or less as needed)
  • Salt & pepper, to taste

For the Bowl:

  • 1 cup cooked farro
  • 2 large handfuls arugula
  • 23 tablespoons chopped walnuts
  • Salt & pepper, to taste
  • For topping: freshly shaved parmesan and a drizzle of olive oil & balsamic vinegar or glaze


For the Roasted Tofu, Broccoli & Brussel Sprouts:

  • Preheat oven to 425 degrees F and line a baking sheet with parchment paper
  • Place cubed tofu and prepped veggies on lined baking sheet then drizzle with olive oil and sprinkle with salt and pepper.  Toss to combine then spread back out into an even layer (feel free to utilize two separate baking sheets)
  • Bake for 20-30 minutes or until tofu and veggies are just browned and slightly crisp around the edges (note that if you’re cooking the tofu and the veggies all together on one pan, the veggies may cook faster than the tofu, depending on the level of crisp you like for each, so you may need to pull the veggies off the tray and allow the tofu to continue cooking for a few extra minutes).

For the Bowl:

  1. Combine all ingredients together in a bowl and toss to combine.
  2. Top with desired toppings and serve.


  • If packing for lunch, pack the arugula separately so you can reheat the warm elements without wilting the arugula.  Additionally, omit the dressing until just before serving.
  • You can also omit the arugula all together if you don’t like mixing temperatures and just serve it up as a straight grain bowl!

Keywords: vegetarian, grain bowl, roasted vegetables, whole grain

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