Farro Tofu Salad

Directions

Note: Wash hands with soap and water.
1. Place tofu in a shallow dish and top with 2 tablespoons lemon juice, toss to coat well. Cover and refrigerate for 20 minutes.
2. In a large bowl, combine prepared farro, garbanzo beans, tomatoes, pomegranate seeds, radish and onion. Remove tofu from marinade with a slotted spoon, add to bowl and gently toss to combine, set aside.
3. In a small bowl, whisk together remaining lemon juice, olive oil, vinegar and mint, season to taste with salt and pepper.
4. Pour over farro mixture, toss gently and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!