- 1/2 cup cracked freekeh
- 4 cups chopped lettuces (arugula, spinach, kale, etc)
- 1 cup halved grape tomatoes
- 2 cups cubed & roasted butternut squash
- 2 avocados, sliced
- a few radishes, sliced on mandoline or very thinly with a knife
- 2 cups purple cabbage, sliced on mandoline or very thinly with knife
- for garnish: chopped cilantro, sesame seeds, aleppo pepper, flaky salt, lime wedges
For maple-tamari tofu
- 1 block extra-firm tofu
- 2 tablespoons tamari or soy sauce
- 2 tablespoons maple syrup
For maple-harissa dressing:
- 1/2 shallot, minced
- 2 teaspoons maple syrup
- 2 tablespoons harissa
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- salt & pepper
- Press tofu: Cut tofu in 1/2" thick slices, then place between a clean towel and weight down with something heavy, like a few cookbooks. Let sit for 30 minutes to release excess water, then remove and dry.
- Meanwhile, make freekeh: In a saucepan combine freekeh, 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, for 15 minutes, until all the water has been absorbed. Remove the pan from the heat and let sit covered for at least 5 minutes. (Sometimes, I cook with a minced garlic clove, then add a handful of chopped herbs at the end for added flavor.)
- Cook tofu: Cut each slice in half crosswise to make thin squares, then heat a sauté pan over high heat. Add tofu in an even layer, and use a spatula to press down very firmly.
- Combine tamari and maple syrup, then pour over the tofu in the pan. Use spatula to press tofu down again, then let cook for a minute, flip, and let cook for a minute or two more until golden brown and caramelized on each side.
- Make the dressing: combine everything in a jar, and shake!
- In each person's bowl, add a handful of arugula, a scoop of grains, then let everyone add whatever other toppings they like. Drizzle with maple-harissa dressing, then top with garnishes of your choice. Eat!