Tomato Farro Risotto

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.

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.

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.

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

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.

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