Tofu is cooked in a fresh, herby tomato sauce and is paired with a warm kale and farro salad with orange essence.
Wine pairing: Pinot Noir
Total time: 36 mins 45 mins
Zebrune Shallot Onion
Roma tomato, baby
Extra firm tofu
Parmesan cheese, grated
Prep ahead (optional)
a. Tear kale leaves from stem and tear bite-sized pieces; ¼” dice stems.
b. Chop tomatoes into ½” pieces, reserve juices.
c. Zest orange with smallest holes of cheese grater or microplane; cut in wedges for juicing.
d. Stack basil leaves, roll lengthwise, cut ribbons.
e. Mince garlic and shallot.
f. Strip rosemary leaves from stem and finely mince; reserve stem
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.
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.
Cook sauce: a. Add rosemary leaves (finely mince) to Mediterranean herb mix and shake vigorously to combine.
b. To same large saute pan, add 3 tsp olive oil. Add shallot (mince), remaining garlic (mince), kale stems only (¼” dice stems), ¼ tsp salt, and Mediterranean herb mix. Cook until shallot 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.
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).
For meat eaters, the sauce would work beautifully with roast chicken or a firm white fish like cod or mahi mahi.