Whole Plant Strong: Farro Pilaf with Veggies and Blackened Melon

INGREDIENTS

4 cups low-sodium vegetable broth
1½ cups dry pearled farro
3 cloves garlic, minced
4 cups chopped fresh greens such as collards, spinach, kale, and/or chard, stems removed
½ of a medium cantaloupe or honeydew melon, seeded, peeled, and cut into 12 wedges
2 to 3 teaspoons blackened seasoning
4 roma tomatoes, cut into wedges
1 medium sweet onion, cut into ½-inch-thick slices
12-oz. package extra-firm silken tofu, drained
1 tablespoon apple cider vinegar
½ teaspoon dry mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon sea salt

In a medium saucepan combine broth, farro, and garlic. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until farro is tender; drain any excess cooking liquid. Add greens; cook and stir until wilted. Remove from heat; keep warm.
Meanwhile, season melon wedges with blackened seasoning. Grill melon wedges, tomato wedges, and onion slices, uncovered, over medium-high 6 to 8 minutes or until lightly charred, turning once.
For Cajun Mayo, in a small food processor combine half the tofu (save the rest for another recipe), the apple cider vinegar, dry mustard, onion powder, garlic powder, cayenne pepper, and sea salt. Process until smooth.
Coarsely chop tomatoes and onion; stir into farro mixture. Serve melon wedges over farro mixture. Top with Cajun Mayo