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.
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.
Dicing Onions for the Farro
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.
Adding in the onions too.
I always add in some chunks of vegan butter for creaminess
A locally produced Seitan!
Sautéing the Seitan in Olive Oil, Black Pepper and Garlic Power
Soaking the Parsley in water to cleanse before preparing to add to plate
The dish with Tofu (above) and Seitan (below)