Creamy Farro with Parsley, Tomatoes, Onions, Baked Tofu & Sautéed Seitan

Creamy Farro with Parsley, Tomatoes, Onions, Baked Tofu & Sautéed Seitan

Creamy Farro with Parsley, Tomatoes, Onions, baked Tofu & sautéed Seitan

I love cooking with Farro as well as all the other ingredients that went into this dish.

I began with putting a 8.8 oz package of Farro into a large saucepan with some water.  With this dish I always just start out with enough water for the Farro to start cooking in and then add more as needed.

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I had already cubed a package of firm tofu and baked until desired consistency (I like it a little crispy & chewy) so was able to take that out of the oven and soak in a little bit of Bragg’s Amino Acids.

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Dicing Onions for the Farro

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I almost always use Seitenbacher’s Vegetable broth for my Farro.  I scoop generous tablespoons into the pan after the Farro has been cooking for awhile.

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Adding in the onions too.

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I always add in some chunks of vegan butter for creaminess

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A locally produced Seitan!

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Sautéing the Seitan in Olive Oil, Black Pepper and Garlic Power

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Soaking the Parsley in water to cleanse before preparing to add to plate

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Voila!

The dish with Tofu (above) and Seitan (below)

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