|2 servings||calories per servings 660||protein serving 25 g||carbs per serving 77 g||total fat per serving 27 g|
We love tofu because it acts as a wonderful canvass upon which we can impart layers of interesting flavors. This recipe employs our favorite sweet garlic dressing, from Birmingham-based T.Lish, along with a trio of late-summer staples: sweet peppers, tomatoes and zucchini. We opted for farro as the whole-grain base for this dish; it’s an ancient grain that derives from a specific variety of wheat and frequents Mediterranean cuisine.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||16 g|
In a medium saucepan with a lid, combine farro, 3 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a boil, reduce heat to a lively simmer, and cover saucepan. Cook until farro is tender and pleasingly chewy, about 15 minutes. Drain well, cover and set aside until serving time.
Prepare your mise en place: Drain tofu block, and pat dry; cut into 1/2-inch dice. Halve zucchini lengthwise; cut crosswise into 1/4-inch slices. Remove mushroom stems and slice caps. Remove stem and seeds from peppers; thinly slice flesh. Trim and thinly slice green onion. Pick and chop parsley leaves. Halve tomatoes.
In a large skillet, heat 2 teaspoons olive oil over medium-high heat. When oil is shimmering, scatter in tofu in a single layer. Cook undisturbed until lightly browned on bottom, 2 to 3 minutes. Toss, and cook 2 minutes more, turning once. Add zucchini and cook, tossing often, until tender and lightly browned, about 2 minutes more.
Add mushrooms in a single layer. Sprinkle with 1/4 teaspoon kosher salt. Cook undisturbed, 1 minute. Turn mushrooms, and cook 1 minute more. Add peppers and half of green onions. Cook, tossing often, until mushrooms are softened and peppers and green onions are fragrant and shiny, 1-2 minutes more.
Remove from heat. Add Sweet Garlic dressing. and gently stir to combine well.
In a bowl, combine tomatoes, remaining 1 teaspoon olive oil and half of parsley. Season as desired with kosher salt and pepper.
Uncover farro, and stir in remaining green onion and parsley. Divide farro between 2 big bowls or pasta plates. Top with tofu-zucchini mixture. Arrange tomatoes on side, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...