Balsamic-Glazed Tofu with Spinach and Mushroom Farro Risotto

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 22, 2016.

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Farro is an Italian ancient whole grain that is prized for its nutty flavour, delicate chew, and versatility.

Ingredients

1 tablespoon butter
1/2 red onion, finely diced
1 clove garlic, finely chopped or minced
3/4 cup farro
1/2 teaspoon tarragon sage mix
1/2 punnet white button mushrooms, thinly sliced
1/4 cup white wine
1 1/2 cups vegetable stock (if using stock cubes, use 1 cube dissolved in 1 1/2 cups water)
1/4 teaspoon salt
1 courgette
1/2 bag baby spinach leaves
30g parmesan cheese

Heat butter in a medium pot on low-medium heat. Cook onion and garlic for about 2 minutes until softened. Add farro, dried tarragon sage mix and mushrooms and cook, stirring constantly, for a further 1–2 minutes.
Add wine, increase heat to high and cook until wine has evaporated, about 1 minute. Add stock and salt, bring to the boil, reduce heat to low-medium and cover. Simmer for about 20 minutes, stirring occasionally. If farro dries out, add 1–2 tablespoons water.
Grate courgette; roughly chop spinach leaves; finely grate parmesan; set all aside. Pat tofu dry with paper towels and slice 1cm. In a bowl, mix balsamic vinegar, sugar and soy sauce until combined. Season with salt and pepper, add tofu and toss to coat. Set aside to marinate.
Remove lid from risotto, add courgette and cook a further 5 minutes until farro is tender and liquid has absorbed. Remove from heat, stir through spinach and parmesan and season with salt and plenty of freshly ground black pepper.
When risotto has 5 minutes cook time remaining, heat a drizzle of oil in a fry-pan on mediumhigh heat. Remove tofu from marinade and cook for 2 minutes each side, until starting to colour. Remove pan from heat, add marinade to coat tofu and allow to bubble. Dice tofu into 1cm cubes, if desired.
Spoon spinach and mushroom farro risotto onto plates and top with balsamic-glazed tofu and walnuts. Garnish with parsley, parmesan and drizzle over any remaining glaze.