Grilled Hickory-Smoked Tofu
Farro, Spinach and Sunchokes
The tofu was hickory-smoked for 25 minutes, then marinated: 2 tbs. olive oil, 2 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste. While the tofu was grilling, it was basted with the remaining marinade. For a nice crosshatch pattern, start the tofu at a 45° angle to the grill grates and turn about 90° after 3-4 minutes, flip and repeat.
The farro (1 cup) was rinsed, and cooked in 2 cups of boiling (salted) water for 20-25 minutes, drained and added to a saute pan with the wilted spinach. The sunchokes (a.k.a. Jerusalem artichokes), were peeled, cut in 1/4" slices and boiled (in salted water) for 10 minutes, until just cooked through. They were added to the farro and spinach mixture along with salt and pepper to taste.
The cauliflower was tossed with olive oil, salt and pepper and roasted at 450F for 15 minutes, tossed once about halfway through.
When it's all combined, the farro, spinach and sunchokes absorb the juices from the grilled tofu and the cauliflower adds a nice textural component to the proceedings.