Tomato Farro Risotto

Peel 2 garlic cloves and transfer to a small saucepan. Add apple cider vinegar, 1 cup (2 cups) water, and 1 tsp (2 tsp) salt, and bring to a boil. Drain the tofu and tear into bite-size pieces. Measure 1 cup (2 cups) torn tofu. Once the vinegar mixture is boiling add torn tofu, reduce heat to low, and let simmer.

Peel and dice the onion. Peel and mince the remaining garlic. Heat 2 tbsp (4 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add diced onion, minced garlic, and a pinch of salt and pepper. Cook until softened, 3 to 4 minutes. Add farro and stir until toasted, 1 to 2 minutes.

Add tomatoes and 1 cup (2 cups) water to the skillet with the farro mixture. Stir, and reduce heat to low. Cook, stirring occasionally, until farro is tender, 22 to 26 minutes.

Chop the oregano leaves and add to a medium bowl. Zest and halve the lemon, juice one half, and divide the other half into wedges. Add lemon zest and lemon juice to the bowl along with the nutritional yeast, dried thyme, ½ tsp (1 tsp) salt, and a pinch of pepper. Drain the cooked tofu, discard the garlic cloves, and add the cooked tofu to the bowl with the lemon zest and lemon juice. Gently toss to combine and refrigerate the tofu feta until ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Once the farro is tender, add the butter, 2 tbsp water, sliced Swiss chard stems and chopped Swiss chard leaves and stir. Cook until chard is bright green and tender, 3 to 4 minutes. Taste, and add salt and pepper as necessary.

Scoop the tomato farro risotto into large bowls and top with the tofu feta. Serve with lemon wedges. Buon appetito!