Mediterranean Bowl

Preheat the oven to 425°F. Place a small saucepan of salted water on to boil for the fregola. Add the butternut squash cubes to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and slightly caramelized, about 16 to 18 minutes.

Thinly slice the radishes. Halve the orange and cut half into wedges. Drain the tofu, pat dry with paper towels, and cut into 1-inch squares. Add the olive tapenade to a small bowl along with 2 tbsp orange juice and 1 tbsp olive oil. Stir the orange-olive tapenade well.

Once the water is boiling, add the fregola and cook until the pearls are tender, about 8 to 12 minutes. Drain the fregola and return to the saucepan off of the heat. Add the champagne vinegar, 1 tbsp olive oil, 1 tbsp orange juice, and a pinch of salt and stir.

Place a large nonstick skillet over medium heat with 1 tbsp olive oil. Add the pistachios. Toast until fragrant, shaking the pan frequently, about 2 to 3 minutes. Transfer the toasted pistachios to a plate, leaving the pistachio oil in the skillet.

On a plate, toss the tofu with the za’atar and a pinch of salt. Return the skillet with the pistachio oil to medium-high heat. Once hot, add the za’atar tofu to the skillet. Cook, turning occasionally, until browned, about 3 to 4 minutes per side.

Spoon the fregola into large, shallow bowls and top with roasted butternut squash, sliced radishes, orange wedges, za’atar tofu, and Acadian greens. Drizzle Mediterranean bowls with orange-olive tapenade and sprinkle with toasted pistachios.