Lunch: Black Beans, Farro, Tofu and Cilantro

A simple meal for meal-prepped lunch

Prep Time15

Cook Time1 30

Course: Lunch

Cuisine: California

Keyword: Dry Beans, Farro, Leftovers

Servings: servings

Calories: 608kcal

Mix together the marinade ingredients. Add the cubed tofu. Set aside for a few hours, if possible.
20 oz firm tofu, 3 oz chipotle in adobo, 2 tsp cumin, 1 tbsp olive oil, 1 small lime, 1 tsp oregano

Soak the black beans in 1% salted water for about 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time.)
1 lb black beans
In a pressure cooker (electric or stovetop), turn on the heat (turn on saute) and add the chopped red onion, the chipotle in adobo and a few pinches of salt. Cook until it has softened and developed some color and aroma.
1 small red onion, 3 oz chipotle in adobo, ½ tsp salt
Add the soaked (or just rinsed) beans and ~2 quarts of water. If unsoaked, add more water; if soaked long enough, you may be able to use less water. If fully soaked, cook under high pressure for 4-6 minutes; if unsoaked, cook under high pressure for 24-28 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.

Preheat the oven to 450ºF. Place the marinated tofu in a ceramic baking dish. Once oven is pre-heated, bake tofu for 40 minutes.

Rinse the farro and drain well. Add to a large saucepot and turn to medium-high heat. Allow farro to burn off the water and start to toast in the pot.
1½ cups pearled farro
Add the vegetable broth and bring to a boil. Turn heat to low and simmer for about 25 minutes, until cooked.
4½ cups vegetable broth
Drain and add back to the pot, mixing with 2 tbsp olive oil.
2 tbsp olive oil

Toast the walnuts (optional). Add the walnuts, serrano pepper, olive oil, cilantro and salt to a small food processor. Blend until you get a paste.
2 cups walnuts, 1 small serrano pepper, ¼ cup olive oil, ½ bunch cilantro, ½ tsp salt

Once all ingredients are ready, add to the small containers in roughly equal proportions, starting with farro and beans, then the cilantro paste, then the olives and bell pepper slices.
3 large green bell peppers

Makes 8 servings