Moogarita Jam Summer Grain Bowl with Seared Tofu and Charred Citrus Dressing

Moogarita Jam Summer Grain Bowl with Seared Tofu and Charred Citrus Dressing

A bright, vegetarian grain bowl that plays up Triple Berry Moogarita Jam’s tequila-lime tang and smoky chiles against crisp seared tofu, crunchy roasted pepitas, and an herb-packed salad. Fast pan-searing gives the tofu a golden crust while the jam becomes a sticky glaze that ties everything together. Serve warm or at room temperature for a colorful, balanced meal.

Ingredients (serves 3-4)

• 1 cup farro or barley, rinsed
• 2 cups low-sodium vegetable broth or water
• 14 oz extra-firm tofu, pressed and cut into twelve 1/2-inch slabs
• 2 tablespoons neutral oil (grapeseed or canola)
• 3/4 cup Triple Berry Moogarita Jam (product link)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 small jalapeño, stemmed and thinly sliced (seeded if desired)
• Zest and juice of 1 orange
• 2 tablespoons orange oil or 1 teaspoon orange extract optional (if available, for echoing the jam)
• 2 cups baby arugula or mixed baby greens
• 1 cup thinly sliced cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup roasted pepitas (pumpkin seeds)
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• Salt and freshly ground black pepper to taste
• Optional garnish: lime wedges and a few extra spoonfuls of Triple Berry Moogarita Jam to serve

For the Charred Citrus Dressing

• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey or agave
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon orange juice (from the zested orange)
• 1 small garlic clove, minced
• Pinch of smoked paprika
• Salt and pepper to taste

Instructions

1. Cook the grain: In a medium saucepan, combine farro or barley with the vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook until tender (farro 20-25 minutes, barley 25-30 minutes). Drain any excess liquid and fluff with a fork. Set aside and keep warm.
2. Prepare the tofu: While the grain cooks, pat tofu dry and press for at least 15 minutes to remove excess moisture. Slice into slabs and season lightly with salt and pepper.
3. Make the Moogarita glaze: In a small saucepan over low heat, combine 3/4 cup Triple Berry Moogarita Jam, soy sauce, and rice vinegar. Stir until slightly loose and glossy, about 2-3 minutes. Add the orange zest and the jalapeño slices to infuse for another minute. Remove from heat and keep warm. Reserve 2 tablespoons of glaze for drizzling at the end.
4. Char the citrus: Heat a small heavy skillet or grill pan over medium-high. Lightly oil and place the orange halves cut-side down until caramelized and char marks appear, 2-3 minutes. Squeeze the charred orange to collect the juice for the dressing; set aside.
5. Sear the tofu: In a large nonstick or cast-iron skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add tofu slabs in a single layer and cook undisturbed until deeply golden, 3-4 minutes per side. Lower heat if browning too quickly. When tofu is golden on both sides, brush each slab generously with the warm Moogarita glaze and cook 30-45 seconds more to set the glaze.
6. Make the dressing: Whisk together olive oil, soy sauce, honey, lime juice, the reserved charred orange juice, minced garlic, smoked paprika, and orange oil or extract if using. Taste and season with salt and pepper. If too tart, add a pinch more honey.
7. Assemble the bowls: Divide cooked grain among bowls. Arrange a handful of arugula, cucumber slices, cherry tomato halves, and red onion in sections over the grain. Place three glazed tofu slabs on each bowl. Spoon roasted pepitas, cilantro, and mint over the bowls.
8. Finish and serve: Drizzle each bowl with the charred citrus dressing and the reserved 2 tablespoons of Moogarita glaze for shine. Serve with lime wedges and extra jam on the side for guests who want an extra hit of sweet-tart heat.
9. Storage notes: Leftover components store well separately. Keep tofu and grain refrigerated up to 3 days, and dressing and glaze in airtight containers for up to 1 week.

Serving suggestions

• Turn this into a picnic bowl by packing components separately and glazing the tofu just before eating.
• Swap farro for quinoa for a gluten-free option.
• Add sliced avocado or a soft-boiled egg if you want extra richness.