1/3 cup Orange Juice
2 tsp. Garlic, finely chopped
1/3 cup Olive oil
1/3 tsp. Chile flakes
1 tsp.Orange zest
Salt and pepper to taste
2 quarts Collards, cut into ½” strips, blanched and drained
1 1/3 cup Farro, cooked and cooled
2/3 cup Red onion, thinly sliced
4 cups Braised Tofu, cut into 1/2′” cubes
3 Tbsp. Cilantro, chopped
Cook the Farro:
Put ½ cup dry farro into a saucepan with 1 ½ cups of water and a pinch of salt. Bring to a boil and then lower heat to a simmer. Cook until Farro is fluffy and all water has been absorbed. 15-30 minutes.
Heat oil and vinegar and bring to a simmer.
Remove from heat and add all other ingredients.
Prep the vegetables and dice tofu.
Mix all ingredients together. Enjoy!