• Combine the water and farro in a medium saucepan.
• Bring to a boil over high heat then add salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 20 minutes.
• Pour farro into a colander and rinse with cold water, drain. Transfer to a large bowl.
• Add the tomatoes, onion, oregano, and parsley to the bowl, tossing to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add some of the vinaigrette to the salad and toss, adjusting to suit taste.

• Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
• Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
• Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
• Meanwhile, cook the rice according to package directions.
• In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
• In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
• Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

For the Fritters

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn't stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
• Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon, and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
• Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
• Serve with Tahini Yogurt Sauce (below).

For the Tahini Yogurt Sauce

• While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.