Roasted Tofu Grain Bowls With Miso-Tahini Sauce

This is the kind of dish we food editors are thrilled to see make it onto the assignment board—after days of sampling cake and pasta (sigh, somebody’s gotta do it), grain bowls loaded with protein and vegetables are what disappear fastest from the test kitchen. Here, roasted cubes of extra-firm tofu are piled alongside broccolini (roasted on the same sheet pan), creamy avocado, and bright cabbage slaw over a base of brown rice and quinoa cooked in the same pot. The vibrant dressing gets its savory kick from miso and an earthy edge from golden turmeric.

Feel free to swap in any two grains of your choosing to cook together—we like farro + quinoa, or brown rice + farro. Using the pasta method (i.e., pouring into a pot of boiling water, then draining when tender) means you don’t have to be particular about water amounts and can simply taste a grain to see when your mix is perfectly cooked.