1400 700 vegan tomatorisotto hero 1

Tomato Farro Risotto

with Swiss Chard and Tofu “Feta”

dinner

Winter Recipes Seasonal Menu Comfort Foods Nut-Free High-Protein Tofu Leafy Greens Dinner Italian
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
22g
CARBOHYDRATES
117g
PROTEIN
36g

MAIN INGREDIENTS

  1. 4 cloves garlic
  2. ¼ cup apple cider vinegar
  3. 1 package Wildwood® extra firm organic sprouted tofu
  4. 1 onion
  5. ¾ cup farro
  6. 1 can crushed tomatoes
  7. Fresh oregano
  8. 1 lemon
  9. 2 tsp nutritional yeast
  10. ½ tsp dried thyme
  11. 4 oz Swiss chard
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
Allergens: soy, wheat

TOOLS

  • Large nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Start the tofu feta

Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently simmer tofu until Step 3.

2
Simmer the risotto

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

3
Marinate the feta

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

4
Prepare the garnishes

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

5
Add the greens

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

6
Serve

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.