Miso-Honey Tofu Farro Bowls
with Arugula, Delicata Squash & Feta Cheese
- Wheat
- Soy
- Sesame
- Milk
Nutty farro is tossed with peppery arugula and tangy feta, then topped with sweet roasted delicata squash and golden cubes of tofu glazed in a savory-sweet miso honey sauce. A balance of hearty grains, caramelized veggies, and bold umami flavors makes this bowl both wholesome and crave-worthy.
Ingredients
¾ cup
Farro
(Contains: Wheat)
1 unit
Tofu
(Contains: Soy)
1 unit
Lemon
1 tablespoon
Brown Sugar
2 teaspoon
Honey
4 tablespoon
Umami Ginger Sauce
(Contains: Wheat, Soy)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 ounce
Arugula
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Delicata Squash
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • In a medium pot (large pot for 4), combine farro, 3 1⁄2 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to medium low. Cook until farro is tender, 25-30 minutes. Drain any excess water if necessary.
• While farro cooks, trim and halve squash lengthwise; scoop out seeds with a spoon and discard. Slice into 1⁄4-inch-thick half-moons. Open and drain tofu; rinse under cold water, then press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. Quarter lemon.
• Toss squash on one side of a baking sheet with a drizzle of olive oil, brown sugar, salt, and pepper (it’s OK if squash overlaps a little!). (For 4 servings, spread squash out across entire sheet.) • Toss tofu on empty side of sheet with a drizzle of olive oil, salt, and pepper. (For 4, add tofu to a second sheet; roast tofu on middle rack and squash on top rack, swapping rack positions halfway through.) Roast on top rack until squash is tender and tofu begins to brown, 20-25 minutes. TIP: Check the undersides of squash halfway through and watch carefully to avoid burning!
• Meanwhile, in a medium bowl, combine miso sauce concentrate, honey, umami ginger sauce, 2 tsp garlic-ginger scallion paste (3 tsp for 4 servings), and a drizzle of olive oil; whisk to combine. • In a large bowl, combine half the feta, remaining garlic-ginger scallion paste, a large drizzle of olive oil, juice from half the lemon, salt, and pepper; whisk to combine.
• Once farro is done, transfer to bowl with feta mixture. Add arugula; toss to combine. Taste and season with salt and pepper. • Once tofu is done, transfer to bowl with miso- honey sauce; toss until evenly coated.
• Divide farro salad between shallow bowls. Top with squash, tofu, and remaining feta. Drizzle with any remaining miso-honey sauce from bowl. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, especially the miso-honey sauce and caramelized squash 🍯
- Ease of prep: Some found it time-consuming with multiple components, but others appreciated the simple oven-baked tofu method
- Suggestions: Consider adding nuts or seeds for crunch; adjust sweetness to taste by reducing honey or brown sugar
- Portions: Several mentioned generous servings, with some finding it could easily feed more than expected
- Texture: Crispy tofu was a hit for many, though some preferred a softer variety; delicata squash was a delightful discovery
Reviews from our home cooks
Absolutely delicious! Tofu, farro, and squash together was wonderful. This is an exciting combination of flavors and ingredients I would never attempt from scratch on my own. It was filling, flavorful, and felt very healthy. Loved the feta!! Sadly my arugula was turning a bit by the time I cooked this so I had to toss it. I'm sure it would have added a wonderful peppery crunch. The caramelized squash and tofu sauce were chef's kiss. This is a total winner!!
Absolutely loved the flavor combinations in this meal! The sweetness of the miso honey sauce pairs so well with the freshness of the ginger-scallion faro. My favorite hello fresh meal so far.
I loooved this meal. I was skeptical of the feta, but it provided great contrast to the crunch of the arugula and tofu. Really unique flavors. Loooved the squash!
Very tasty!! Easy to prepare and cook. I added more Arugula to make it a little greener.
Farro was DELICIOUS. I want MORE of that. The tofu I did NOT cook as recommended, NOR did I the delicata. I am vegan so I cooked the tofu with garlic powder, soy sauce, salt and pepper and Trader Joe's chili flake blend. Ya'll need to figure out how to instruct people to cook tofu. And ease off the sweet. And offer different greens options!
When I was cooking this one, it looked and smelled so good, I couldn't wait to try it. Then it lived up to my expectations in every way.
One of the best most interesting meals we've had in a long time. Even compared to restaurants! Outstanding!! Whoever is developing these new vegetarian bowl options is a genius
I would serve this meal to a house full of guests. It is absolutely DELICIOUS! This is not a meal that I would normally assemble on my own but it is my new favorite. Unbelievably good.
Lots of delicious flavors in this one: the baked squash with brown sugar YUM and the sauces: YUM! This one exceeded our expectations!
I really loved this. Such a great fall meal. The flavors were perfect. I would definitely order again.
