Mediterranean Sauteed Tofu with Tomato Sauce over Farro
Tofu is cooked in a fresh, herby tomato sauce and is paired with a warm kale and farro salad with orange essence.
Servings
Produce
Garlic
4 2 Clove
Zebrune Shallot Onion
1 0.5 Whole
Roma tomato, baby
15 7.5 oz
Kale
4 2 oz
Orange
1 0.5 Whole
Basil
.5 0.25 oz
Rosemary
0.2 0.1 oz
Protein & more
Farro
1 0.5 cup
Extra firm tofu
1 0.5 Package
Bay leaf
1 0.5 Whole
Pine Nuts
1.5 0.75 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Savory, dried
1/2 0.25 teaspoon
Dried tarragon
1/2 0.25 teaspoon
Rosemary, ground
1/2 0.25 teaspoon
Prep ahead (optional)
a. Tear kale leaves bite-sized; ¼” dice stems. b. Chop tomatoes into ½” pieces, reserve juices. c. Zest orange; juice half and cut other half into wedges for serving. d. Stack basil leaves, roll lengthwise, cut ribbons. e. Mince garlic and shallot. f. Strip rosemary leaves from stem and finely mince; reserve stem
Instructions
1
Cook farro:
a. In medium saucepan over medium-high heat, add 1 tbsp olive oil. Add farro. Toast farro with bay leaf about 1-2 minutes. Add 1 garlic clove (mince); cook until softened, about 1 minute.
b. Add 1½ cups water (¾ cup for 2-person portion). Cover and cook until tender, about 25 minutes.
c. Meanwhile, in large sauté pan over high heat, add pine nuts. Toast until golden, about 2 minutes. Watch carefully to avoid burning.
d. Add orange zest (zest on smallest holes of cheese grater or microplane) and pine nuts to cooked farro; toss to combine. Compost bay leaf.
2
Cook tofu:
a. Drain, rinse, and dry tofu, using paper towels to press out as much water as possible. Cut into 1-2” cubes. Season with ½ tsp salt.
b. In same sauté pan over medium-high heat, add 1 tbsp olive oil. Add tofu; cook until golden, 3-4 minutes each side. Remove from pan.
3
Cook sauce:
a. Add rosemary leaves (strip from stem, finely mince) to Mediterranean herb mix and shake vigorously to combine.
b. To sauté pan, add 1 tbsp olive oil. Add shallot (mince), remaining garlic clove (mince), kale stems (¼” dice), ¼ tsp salt, and Mediterranean herb mix. Cook until shallot is translucent and kale stems soften, about 2 minutes.
c. Add baby roma tomatoes and their juices (½” pieces) and juice of half the orange. Reduce heat to medium; cook until tomatoes soften, about 2-3 minutes.
d. Add kale leaves (tear bite-sized); stir to combine.
e. Add tofu to pan. Spoon sauce over tofu to coat; cook until warmed through, about 2-3 minutes.
4
Serve:
a. Divide farro among plates or bowls. Serve tofu in tomato sauce alongside or on top of farro.
b. Garnish with remaining orange wedges and basil (stack leaves, roll lengthwise, cut ribbons).
Chef's notes
To make this meal gluten-free, sub brown rice for the farro to get the same nutty flavor and firm texture. Quinoa would also make a nice substitution.
All spice mixes and dressings made by Lettuce from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Lettuce meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Joe’s Microgreens, Austin, TX
loconomy.com/joesmicrogreens
loconomy.com/joesmicrogreens
Patty’s Herbs,
Pearsall, TX
Pearsall, TX
G&S Groves,
Mission, TX
Mission, TX
AustiNuts,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Honey Doe Farm,
Madisonville, TX
Madisonville, TX
Bee Tree Farms,
Austin, TX
Austin, TX
Crawford Orchard,
Idalou, TX
Idalou, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Southern Style Spice,
Manor, TX
Manor, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Rain Lily Farm,
Austin, TX
Austin, TX
Wherever a Loconomy link is mentioned, you can browse and buy that farm’s products directly from them.
Loconomy’s mission is to empower local businesses to sell more, serve customers well, and run efficiently. Learn more at: www.loconomy.com/supplier