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Pdf28 ounces firm tofu, drained and patted dry
3 tablespoons extra-virgin olive oil, divided
¼ teaspoons table salt, divided
½ teaspoon ground turmeric
½ teaspoon garlic powder
⅛ teaspoon pepper
¼ cup chickpea flour
8 ounces cremini mushrooms, trimmed and sliced thin
2 shallots, minced
1 garlic clove, minced
1 teaspoon minced fresh thyme
Adjust oven rack to middle and oven to 350 degrees,
Process tofu, 1 tablespoon oil, 1 teaspoon salt, turmeric, garlic powder, and
pepper in food processor until smooth, about 30 seconds, scraping down
sides of as needed. Add chickpea flour and process until well combined,
about 15 seconds.
Heat remaining 2 tablespoons oil in 12-inch oven safe nonstick skillet
over medium-high heat until shimmering. Add mushrooms and remaining
¼ teaspoon salt and cook until mushrooms have released their liquid and
are beginning to brown, 5 to 7 minutes. Stir in shallots and cook until
slight chew, 15 to 30 minutes. Drain farro, spread onto empty side of sheet
with squash and let cool for about 20 minutes.
Whisk remaining 3 tablespoons oil, vinegar, shallot, mustard, cayenne,
1 tablespoon minced fresh parsley
and remaining ¼ teaspoon salt together in large bowl. Add cooled farro and
squash, radicchio, parsley, and blue cheese and toss to combine. Season with
salt, pepper, and extra vinegar to taste. Serve.