Ingredients for This Walnut Crusted Tofu Bowl

Walnut Crusted Tofu

• Super firm tofu (16 oz) — Make sure you’re grabbing super firm here, not just firm. There’s much higher protein content! If you can’t find it, extra firm is fine too – just make sure to press it with a tofu press.
• Dijon mustard — This is your secret weapon. It acts as the glue that holds the walnut crust to the tofu and adds a subtle tangy flavor that you won’t even notice is there but would definitely miss.
• Olive oil – Mixed with the Dijon to help the crust get golden and crispy in the oven.
• Raw walnuts — The star of the show and one of our Five to Thrive ingredients! Make sure you’re using raw, not roasted or salted, so you can control the flavor.
• Panko breadcrumbs — Panko gives you that extra light, airy crunch that regular breadcrumbs just can’t match. Want to keep it gluten-free? Grab a GF panko and you’re good to go.
• Garlic powder, dried oregano & salt — Simple seasonings

Farro

• Farro — If you haven’t cooked with farro before, think of it like a heartier, nuttier version of rice. I use semi-pearl farro that cooks in about 25-30 minutes and still maintains a lot of it’s nutritional value.
• Vegetable broth — Cooking your farro in a mix of broth and water gives it so much flavor!

Lemon Garlic Spinach & White Beans

• Garlic — We’re slow toasting this in olive oil until just golden, which brings out a deep, nutty flavor that makes this simple component taste restaurant-worthy.
• White beans — Creamy, mild, and absolutely delicious warmed up with garlic and lemon. These are one of our Five to Thrive ingredients and they couldn’t be easier to work with straight from the can.
• Fresh spinach — Wilts down in just a couple of minutes and soaks up all that garlic and lemon flavor beautifully. One of the most powerful ingredients in this entire bowl for brain health.
• Lemon — We’re using both the zest and the juice here. The zest especially adds a brightness that takes this from good to really good.
• Red pepper flakes — Just a pinch for a little warmth. Totally optional but highly recommended!

Lemon Tahini Drizzle – check out my recipe for tahini dressing for this recipe.

To Serve

Fresh strawberries — Sliced and added right before serving for that pop of sweetness and color. One of our Five to Thrive ingredients and the ingredient that makes this bowl feel truly summery. Don’t skip them!

How to Make Walnut Crusted Tofu Bowl

1. Cook the Farro

Add your farro, broth, and a pinch of salt to a medium saucepan. Bring to a boil, then reduce the heat, cover, and let it simmer for 25-30 minutes until tender with a slight chew. Drain any excess liquid and fluff with a fork.

💡 Tip: Cooking your farro in a mixture of vegetable broth and water adds so much more flavor to the base of your bowl. Also keep in mind that cook times vary depending on whether your farro is whole, semi-pearled, or pearled — always check your package instructions! I prefer semi-pearled because it still has good nutritional value of the whole farro, but less cook time.

2. Prep the Tofu Crust

Preheat your oven to 400°F. Slice your tofu into thick slabs or triangles — you want pieces with enough surface area to hold that crust, so skip the small cubes here. In a small bowl whisk together the Dijon, olive oil, and a small splash of water until combined. In a blender or food processor pulse together the walnuts, panko, garlic powder, oregano, and salt until the walnuts are broken down and everything is well combined.

💡 Tip: The splash of water in the Dijon mixture helps it spread more evenly across the tofu without clumping. And when pulsing your walnuts don’t over-blend — you want a coarse, crumbly texture not walnut flour. That texture is what gives you that incredible crust.

3. Coat and Bake the Tofu

Brush each tofu piece generously on both sides with the Dijon mixture, then press firmly into the walnut panko coating on all sides — really pack it on. Place on a generously greased baking sheet (brushing avocado oil directly onto the pan works great here). Bake for 20-25 minutes until golden and crispy.

💡 Tip: Don’t flip your tofu for the first 15 minutes — this is the most important step for getting that crust to set properly. If you move it too early the coating will pull right off. When it’s ready it will release from the pan naturally. Patience is everything here!

4. Make the Lemon Garlic Spinach & White Beans

Heat olive oil in a large skillet over medium-low heat. Add your sliced garlic and let it cook low and slow until just golden — about 3-4 minutes. Add the white beans with a little salt and cook for a couple of minutes to warm through. Add the spinach and toss until just wilted. Finish with lemon zest, lemon juice, red pepper flakes, and salt and pepper to taste.

💡 Tip: Don’t rush the garlic — slow toasting it in olive oil is the flavor secret of this entire dish. It goes from sharp and pungent to deep, nutty, and sweet. Also don’t panic when you add the spinach — it will look like way too much but it wilts down to the perfect amount in just a couple of minutes!

5. Assemble Your Bowl

Spoon your farro into the base of your bowl, then layer on the walnut crusted tofu, lemon garlic spinach and white beans, and fresh sliced strawberries. Drizzle generously with your tahini dressing and finish with a sprinkle of fresh parsley if you’re feeling fancy. Dig in and enjoy!

💡 Tip: Build your bowl right before serving for the best texture — especially the tofu, which stays crispiest fresh out of the oven.

Storage

Store your leftovers in the fridge for up to 4 days. You can meal prep this by putting equal amounts of all the ingredients in glass containers (you can make about 5 bowls). Keep the strawberries and tahini drizzle separate until serving so nothing gets soggy. I meal prepped this for my husband before I left for a trip and he loved it!

Variation Ideas for this Bowl

Common Questions