Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until farro is tender, 25-30 minutes. Drain well in a wire-mesh strainer and set aside to cool. Season with seasoning rub and a pinch of salt and pepper. While farro cooks, prepare ingredients.

Cut broccoli into bite-size florets. Peel and halve shallot. Slice halves into thin strips. Coarsely chop roasted red pepper. Stem and mince cilantro. Mince garlic.

Toss broccoli and shallot on prepared baking sheet with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until lightly charred and tender, 10-12 minutes. While vegetables roast, prepare aioli and tofu.

In a mixing bowl, combine mayonnaise, roasted red peppers, half the cilantro (reserve remaining for garnish), and garlic. Cut tofu into 1/2" dice and pat dry.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tofu to hot pan and cook undisturbed until lightly browned, 4-6 minutes. Flip and stir occasionally until browned all over, 4-6 minutes. Remove from burner and season with a pinch of salt and pepper.

Place farro in a bowl. Top with roasted vegetables and tofu. Drizzle aioli over dish. Garnish with remaining cilantro.