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Italian Farro-Tofu Salad

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Italian Farro-Tofu Salad
  • 4 Servings
  • 10 mins Prep Time
  • 50 mins Total Time
  • 220 Cal/Serving

Nutritional Facts

Cal./Serving 220
Total Fat 11g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 470mg
Carbohydrates 22g
Dietary Fiber
Sugars 2g
Protein 8g



1 pkg (7 oz) Nasoya® Toss’ables Balsamic Vinaigrette
1 cup farro, picked through, rinsed and drained
1 vegetable bouillon cube
2 cups cut-up broccolini or broccoli
Vinaigrette (below)
1/2 cup shredded carrot
1/2 cup chopped bell pepper
2 Roma tomatoes, chopped
1/4 cup thinly sliced radishes


3 tbsp red wine vinegar
2 tsp Dijon mustard
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp pepper
1/3 cup extra virgin olive oil
1/4 cup chopped fresh parsley
2 tbsp julienne-cut fresh basil


  1. In 3-quart saucepan, heat 3 cups water, the farro, and bouillon to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until tender. Drain; cool.
  2. Meanwhile, heat 2 quarts water to boiling. Add broccolini; cook 1 minute or until crisp-tender. Drain and rinse in cold water; set aside. Make vinaigrette.
  3. In large serving bowl, stir together farro, broccolini, tofu, carrot, bell pepper, tomatoes, and radishes.
  4. Stir in vinaigrette. Let stand at room temperature 30 minutes to allow flavors to develop, or cover and refrigerate 2 to 8 hours before serving.
  5. In 1-cup measure, whisk together vinegar, mustard, garlic, salt, and pepper. Gradually whisk in olive oil. Stir in parsley and basil.

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!