• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • In a medium pot (large pot for 4), combine farro, 3 1⁄2 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to medium low. Cook until farro is tender, 25-30 minutes. Drain any excess water if necessary.

• While farro cooks, trim and halve squash lengthwise; scoop out seeds with a spoon and discard. Slice into 1⁄4-inch-thick half-moons. Open and drain tofu; rinse under cold water, then press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. Quarter lemon.

• Toss squash on one side of a baking sheet with a drizzle of olive oil, brown sugar, salt, and pepper (it’s OK if squash overlaps a little!). (For 4 servings, spread squash out across entire sheet.) • Toss tofu on empty side of sheet with a drizzle of olive oil, salt, and pepper. (For 4, add tofu to a second sheet; roast tofu on middle rack and squash on top rack, swapping rack positions halfway through.) Roast on top rack until squash is tender and tofu begins to brown, 20-25 minutes. TIP: Check the undersides of squash halfway through and watch carefully to avoid burning!

• Meanwhile, in a medium bowl, combine miso sauce concentrate, honey, umami ginger sauce, 2 tsp garlic-ginger scallion paste (3 tsp for 4 servings), and a drizzle of olive oil; whisk to combine. • In a large bowl, combine half the feta, remaining garlic-ginger scallion paste, a large drizzle of olive oil, juice from half the lemon, salt, and pepper; whisk to combine.

• Once farro is done, transfer to bowl with feta mixture. Add arugula; toss to combine. Taste and season with salt and pepper. • Once tofu is done, transfer to bowl with miso- honey sauce; toss until evenly coated.

• Divide farro salad between shallow bowls. Top with squash, tofu, and remaining feta. Drizzle with any remaining miso-honey sauce from bowl. Serve.