Farro with aubergine, tomato and tofu

Ingredients

For 1 serving

• Farro60 g
• Tofu130 g
• Eggplant150 g
• Tomato passata120 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Basil5 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro for 25 minutes over medium heat, until tender but still chewy; drain.
2. Meanwhile wash the aubergine, trim the ends and cut it into cubes of about 1.5 cm. Pat the tofu dry with kitchen paper and cut it into cubes of the same size; crush the garlic clove.
3. Heat the olive oil in a wide frying pan over medium-high heat with the garlic, add the tofu and aubergine and fry for 8 minutes, turning often, until golden on all sides.
4. Add the passata, the oregano and a pinch of salt and cook for 10 minutes over medium-low heat, until the sauce thickens and the aubergine is soft; remove the garlic.
5. Stir in the farro for a minute over medium heat and finish with torn basil off the heat.