Mediterranean 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

Wine pairing: Pinot Noir

Active time:

Total time: 36 minutes 45 mins

Produce

Garlic (Organic)

4 2 Clove

Roma tomato, baby

15 7.5 oz

Kale (Organic)

4 2 oz

Orange

1 0.5 Whole

Basil

.5 0.25 oz

Rosemary

1/4 0.125 oz

Red Onion (Organic)

1/2 0.25 Whole

Protein & more

Farro

1 0.5 cup

Extra firm tofu

1 0.5 Package

Bay leaf

1 0.5 Whole

Parmesan cheese, wedge

2 1 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 red onion.
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 with bay leaf and toast for 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. Add orange zest (zest on smallest holes of cheese grater or microplane); 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 large 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 (finely mince) to Mediterranean herb mix and shake vigorously to combine.
b. To same large saute pan, add 1 tbsp olive oil. Add red onion (mince), remaining garlic (mince), kale stems (¼” dice), ¼ tsp salt, and Mediterranean herb mix. Cook until onion is translucent and kale stems soften, about 2 minutes.
c. Add baby roma tomatoes (½” pieces) and their juices 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. Return tofu to sauce. 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. Using vegetable peeler, shave parmesan into thin pieces and top tofu. Garnish with remaining orange wedges and basil (stack leaves, roll lengthwise, cut ribbons).

Chef's notes

The kale leaves can also be tossed in with the warm farro, which will wilt the leaves just enough to avoid them getting mushy.

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

Village Farms,
Marfa, TX

Animal Farm,
Cat Spring, TX

Bouldin Food Forest,
Rogers, TX

Buena Tierra Farms,
Fredonia, TX

Dilorio Farms,
Hempstead, TX

Engel Farms,
Fredericksburg, TX

Good Flow Honey,
Austin, TX

Hairston Creek Farms,
Burnet, TX

Hifi Mycology,
Austin, TX

Homestead Gristmill,
Waco, TX

K. H. Farms,
Poteet, TX

Pedernales Valley Farms,
Federicksburg, TX

Lightsey Farms,
Mexia, TX

Texas Olive Ranch,
Carrizo Springs, TX

Thomas Kindle,
Grand Saline, TX

Top of Texas,
Farwell, TX

US Citrus,
Hargill, TX

Bella Verdi,
Dripping Springs, TX

Country Boy Farms,
Kennard, TX

Francis and Thatcher,
Manor, TX

James Farm,
Prairie Ronde, LA

Local deliveries
Shipments

Upcoming orders

Servings

Wine pairing: Pinot Noir

Active time:

Total time: 36 minutes 45 mins

Produce

Garlic (Organic)

4 2 Clove

Roma tomato, baby

15 7.5 oz

Kale (Organic)

4 2 oz

Orange

1 0.5 Whole

Basil

.5 0.25 oz

Rosemary

1/4 0.125 oz

Red Onion (Organic)

1/2 0.25 Whole

Protein & more

Farro

1 0.5 cup

Extra firm tofu

1 0.5 Package

Bay leaf

1 0.5 Whole

Parmesan cheese, wedge

2 1 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)

1

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 large 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

4

Serve:a. Divide farro among plates or bowls. Serve tofu in tomato sauce alongside or on top of farro. b. Using vegetable peeler, shave parmesan into thin pieces and top tofu. Garnish with remaining orange wedges and basil (stack leaves, roll lengthwise, cut ribbons).

The kale leaves can also be tossed in with the warm farro, which will wilt the leaves just enough to avoid them getting mushy.

Upcoming orders

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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 large sauté pan over medium-high heat, add 1 tbsp olive oil. Add tofu; cook until golden, 3-4 minutes each side. Remove from pan.

Serve:
a. Divide farro among plates or bowls. Serve tofu in tomato sauce alongside or on top of farro.
b. Using vegetable peeler, shave parmesan into thin pieces and top tofu. Garnish with remaining orange wedges and basil (stack leaves, roll lengthwise, cut ribbons).