Fresh tomatoes and basil are key summer ingredients and I paired them with tofu and quick cooking farro for a quick dinner. Farro is like a chewier, plumper version of rice and I always have a bag of Trader Joe’s 10 minute quick cooking variety on hand. And, I prefer cooking it over rice lately because somehow more of my baby’s rice winds up on the floor than any other food, and I find myself stepping on dried rice kernels for weeks to follow. Farro is at least easier to sweep up! Oh, and it tastes delicious.
1 cooked package quick cooking farro (makes 3 cups prepared)
4 medium tomatoes, diced
1 package firm tofu, squeezed of excess water and diced
1 large white onion, diced
4 cloves minced garlic
grape seed or coconut oil
salt and pepper to taste
Cook farro according to package directions. Meanwhile, sautee onion and garlic in a large pan in grape seed or coconut oil until it begins to soften. Add cubed tofu and cook for about 10 minutes. Season generously with salt and pepper. Add in diced tomatoes and cook for another 3-4 minutes.
Once farro has cooked, drain and add to tofu and tomato mixture, stirring to combine. Serve hot, topped with strips of fresh basil leaves.
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