1.5 bag of The Little Potato Company your favorite variety
1 (14 ounce) container extra-firm tofu, drained and pressed
1–2 tablespoons of olive oil
1 cup uncooked farro
3 cups mixed salad greens
1 large cucumber, seeded and thinly sliced
1 1/2 cups chopped fresh tomatoes
2 large avocados, thinly sliced
1/2 cup non-dairy mayo of choice
1/4 cup soy milk
1 tablespoon dried chives
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon onion powder
1/2–3/4 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Make the ranch spice mix and set aside.
Bring 2 ½ cups of water to a boil in a medium saucepan. Add the farro, then reduce heat to low, cover, and cook until tender. If using hulled farro, it will take 20-30 minutes; whole farro will take 30-40. Remove from heat and set aside, then let cool slightly.
Halve the potatoes and cube the tofu, then place in a large bowl and toss with 1 ½ tablespoons of spice mix and 1-2 tablespoons of olive oil until well coated. Place in the preheated oven and cook for 25-30 minutes, until tender.
While the potatoes and farro is cooking, whisk together the mayo, soy milk, and remaining spice mix then season to taste adding in more salt/pepper as desired.
When ready to assemble, divide the vegetables, potatoes, tofu, and cooked farro among 4-6 bowls, then drizzle with dressing.