Italian-inspired Quick & Easy

Smoky Sun-Dried Tomato Farro with Spinach

With just 6 ingredients and 1 pot, this recipe comes together quickly. But don't let its short ingredient list fool you, the smoked tofu and nutty notes from the farro provide a deep complex flavour. This is one of my go-to recipes when I don't have time to make something elaborate, but want a warm comforting meal.

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It wasn’t so long ago that farro was an unfamiliar ingredient in my kitchen, which feels almost impossible now that it’s become a staple in our house. My kids know it well, and this recipe in particular has earned a regular spot in our weeknight rotation because it’s both crowd-pleasing and easy to pull together. The ingredient list is short, but the nuttiness of the farro, the sweetness of the sun-dried tomatoes, and the earthy freshness of the spinach make it surprisingly layered in flavour. Bonus: it’s incredibly nourishing. Admittedly, I often leave out the spinach and sun-dried tomatoes for the kids, but even in its simplest form, it’s still packed with protein and nutrients thanks to the farro and tofu.

Farro brings a warm, nutty depth that turns simplicity into something layered and comforting.

What Is Farro

Farro is a bit of a "cheat ingredient" when it comes to building deep, complex flavour with very little effort. Its nuttiness is layered and interesting right from the start, which makes it especially well suited to easy weeknight meals.

If you’ve never cooked with farro before, it can sound intimidating, but it’s simply an ancient wheat grain that’s been used in Italian kitchens for centuries. Once cooked, farro has a pleasantly chewy texture and a mild, nutty flavour, making it a great alternative to rice, barley, or pasta in both soups and grain-based dishes.

Farro is naturally high in fibre and protein, holds its shape well as it cooks, and works especially nicely in recipes where you want something hearty without feeling heavy.

How To Make This Smoky Sun-Dried Tomato Farro

This is an easy, one-pan farro dish designed for weeknights when you want something satisfying without much fuss. The flavour builds gradually, starting with caramelized onions and finishing with smoky, savoury add-ins.

1. Prep Ingredients

Start by rinsing the farro in a mesh strainer and then chopping the onion. Slice the sun-dried tomatoes into small pieces and cut the smoked tofu into bite-size cubes so everything is ready to go once you turn on the heat.

Farro, smoked-tofu, spinach, sun-dried tomatoes, onion and vegetable broth — This easy, weeknight-friendly meal comes together with just 6 ingredients

Smoked tofu is firm tofu that’s been gently smoked, giving it a deeper, savoury flavour compared to regular tofu. It’s ready to use, which makes it especially good for quick meals where you want added depth without extra steps.

DIY Smoked Tofu: If you can't find smoked tofu, you can make a substitute by following these steps. Press extra-firm tofu to remove excess moisture, then marinate it in a mixture of soy sauce, a few drops of liquid smoke, maple syrup, and smoked paprika. Bake or pan-fry until lightly golden and heated through.

2. Gently Caramelize the Onion

Warm olive oil in a wide pan over medium heat and cook the onion with a pinch of salt until soft and lightly golden. This step builds a subtle sweetness that carries through the entire dish.

Caramelize onions in pan — Add onions to pan once olive oil is warm

Lightly caramelized onions in pan — Cook onions until lightly caramelized

3. Toast the Farro

Add the farro to the pan and toast it briefly in the olive oil. This is one of those steps that can seem unnecessary, but I promise it’s absolutely worth it. That quick moment of heat deepens the farro’s natural nuttiness and gives the finished dish far more character.

Rinse farro in mesh strainer — Before beginning, rinse the farro in a mesh strainer

Adding washed farro to pan with caramelized onions — Add washed farro to lightly caramelized onions, then toast in olive oil for 2-3 minutes

4. Simmer Until Tender

Pour in the vegetable broth and bring everything to a light boil, then reduce to a gentle simmer. Let the farro cook until tender but still pleasantly chewy, adding more broth as needed to keep it lightly submerged.

Adding vegetable broth to uncooked farro — Pour in vegetable broth gradually

Farro submerged in vegetable broth — Cook until farro is al dente

A Quick Note About Cook Times For Different Types of Farro

Farro cook times vary more than you might expect, so it’s helpful to know which type you’re using before you start. As a general guide:

whole farro takes about 35–45 minutes
semi-pearled farro cooks in 25–30 minutes
pearled farro is usually ready in 15–20 minutes

Use these times as a reference and start tasting early. Farro should be tender with a pleasant chew, not soft or mushy. 🌾

5. Finish with Smoked Tofu, Tomatoes, and Greens

Once the farro is al dente, stir in the sun-dried tomatoes and smoked tofu just long enough to warm through. Finish with the spinach and let it wilt, then remove the pan from the heat.

Adding sun-dried tomatoes and smoked tofu to cooked farro — Add sun-dried tomatoes and smoked tofu cubes to cooked farro

Adding spinach to cooked farro — Gently wilt spinach at the end once everything is ready

Topping Variations

This farro dish is delicious on its own, but a few simple toppings can shift the mood or add contrast.

A soft-boiled egg adds richness, with a creamy yolk that coats the grains as you stir.
If keeping things vegan, sliced avocado is a great topping, adding a lovely and addictive creaminess.
A squeeze of lemon brightens everything and sharpens the farro.
Chilli crisp or another spicy sauce adds heat and crunch, especially good with the smoked tofu.
A drizzle of good olive oil at the end brings richness and ties the flavours together.
Fresh herbs, like parsley or chives, add a pop of freshness if you have them on hand.
Toasted nuts or seeds, such as pine nuts, almonds, or pumpkin seeds, echo the farro’s natural nuttiness and add texture.
For a complete meal, serve alongside a simple lemony green salad. Peppery arugula with a light vinaigrette is especially good, cutting through the richness and smoke of the farro.

More Farro Recipes

Tips & FAQs For Smoky Sun-Dried Tomato Farro

Can I make this farro recipe ahead of time?

Yes. This farro dish keeps well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen it.

Can I use a different type of farro?

This recipe uses pearled farro, which cooks the fastest. Semi-pearled or whole farro will work, but they require a longer cooking time and may need additional broth or water.

What is smoked tofu?

Smoked tofu is firm tofu that has been gently smoked, giving it a deeper savoury flavour and a slightly denser texture than regular tofu. It’s fully cooked and ready to use, making it ideal for quick meals.

Is smoked tofu good for you?

Yes. Smoked tofu is a good source of plant-based protein and contains iron and calcium. Like other tofu, it’s low in saturated fat, though it can be higher in sodium depending on the brand. While smoked foods are sometimes associated with health concerns, smoked tofu is typically lightly smoked and enjoyed in moderation, making it a nutritious choice within a balanced diet.

Can I substitute regular tofu for smoked tofu?

Yes. Firm or extra-firm tofu works well as a substitute. For extra flavour, season it with soy sauce, smoked paprika and small amount of liquid smoke before cooking.

Is this farro recipe vegan?

Yes. This recipe is completely vegan, made with plant-based ingredients including farro, vegetables, and tofu.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or chopped cherry tomatoes work well as substitutes, though they will give a slightly different flavour and texture.