Autumn farro bowl with Brussels sprouts, chestnuts and smoked tofu

Ingredients

For 1 serving

• Farro50 g
• Smoked tofu110 g
• Brussels sprouts180 g
• Dried chestnuts25 g
• Red onion30 g
• Extra virgin olive oil8 g
• Fresh sageto taste
• Saltto taste

Contains: gluten, soy,

In season: October – January

Method

1. The night before, soak the dried chestnuts in cold water. Drain, cover with fresh water and simmer over medium-low heat for 30 minutes, until tender; drain and break them up, removing any bits of skin.
2. Meanwhile, bring another pan of water to the boil, salt it, rinse the farro and cook it for 25–30 minutes, until tender but al dente; drain.
3. Preheat the oven to 210 °C (conventional). Trim and halve the Brussels sprouts, cut the red onion into wedges and toss everything on a lined tray with half the oil, the sage and a pinch of salt.
4. Roast for 20 minutes, turning halfway, until the sprouts are tender and golden on the cut side.
5. Cut the smoked tofu into roughly 1.5 cm cubes and brown it in a frying pan with the remaining oil over medium heat for 6–8 minutes, until golden on all sides.
6. Build the bowl with the farro, roasted vegetables, chestnuts and tofu.