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Tomato Farro Risotto with Swiss Chard and Tofu “Feta”
2 or 2 or 2 Serving Dinner

Tomato Farro Risotto

with Swiss Chard and Tofu “Feta”

Bright, fresh flavors of oregano, tomatoes, lemon, and garlic come together in this Mediterranean delight. The risotto is made with protein-packed farro, a whole grain that will still have some bite when it’s finished cooking. The tofu “feta” can be served warm or chilled—either way, it’s a delicious way to top this dish!

Tags:
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
22g
CARBOHYDRATES
117g
PROTEIN
36g


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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
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
22g
CARBOHYDRATES
117g
PROTEIN
36g


Get Recipes Delivered

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.

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