Filippo Berio Farro Salad with Roasted Cauliflower, Broccoli and Tofu

Ingredients

• Farro Salad:
• 1 cup farro
• 3 cups cauliflower florets
• 3 cups broccoli florets
• 1 carrot, peeled and sliced into 1/4-inch rounds
• 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil, divided
• 2 tbsp chopped fresh thyme, divided
• 3/4 tsp salt, divided
• 1/2 tsp freshly ground pepper, divided
• 1/2 tsp each ground cumin, paprika and garlic powder
• 1/4 tsp red chili flakes
• 1 pkg (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 1/4 cup toasted pine nuts
• Lemon wedges
• Lemon Dressing:
• 2 tbsp lemon juice
• 1 tsp grainy mustard
• 1 tsp finely grated lemon zest
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil