Tofu Power Bowl Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins


  • 1 cup farro
  • 1 (16-ounce) package extra firm tofu
  • 2 1/2 tablespoons cornstarch
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 2 cups shredded kale
  • 1 1/2 cups shelled cooked edamame
  • 2 carrots, peeled and grated
  • 3/4 cup packed fresh cilantro leaves
  • 1 lime, cut into wedges


  • 1/4 cup creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 1 teaspoon freshly grated ginger


  1. To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside.
  2. Cook farro according to package instructions; set aside.
  3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  4. Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
  5. In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.
  6. Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
  7. In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
  8. Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.
  9. Serve with creamy peanut sauce, garnished with lime, if desired.

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