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+ servings

Farro with Vegetables and Simmered Tofu

Simmer the tofu in vegetable stock.  The result was smooth, soft tofu slices, which made a perfect contrast to the chewy Farro grains.

Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Yield 6 servings
Calories 194 kcal
Author Andrew Wilder


  • 1 cup farro uncooked
  • 5 1/2 cups chicken or vegetable broth divided
  • 2 cups broccoli cut into bite-sized pieces
  • 1 cup thinly sliced cabbage
  • 1/2 cup sliced carrots
  • 16 ounces extra-firm tofu
  • 1 teaspoon sesame seeds
  • Salt and pepper to taste


  1. Add the farro and 3 1/2 cups of the broth to a medium saucepan, and simmer for about 90 minutes. Once the grains are cooked to the desired texture, drain any excess broth.
  2. When there are about 15 minutes left, steam the broccoli, cabbage, and carrots (and any other veggies you want) in a small saucepan.
  3. At the same time, bring the remaining 2 cups of broth to a boil in a saute pan or skillet. Slice the tofu into 1/2” strips, and simmer gently in the broth, for about 10 minutes.
  4. One more thing while you’ve got all this going on: Toast the sesame seeds until they’re lightly browned.
  5. Mix the cooked vegetables into the farro. Salt and pepper to taste.
  6. To serve, place the farro and vegetables in a bowl and gently lay the tofu on top using a slotted spoon. Sprinkle the tofu with the sesame seeds and serve.