Hickory-Smoked Tofu with Farro and Jerusalem Artichokes
The tofu was hickory-smoked for 25 minutes, then marinated: 1 tbs. olive oil, 1 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste for 10-15 minutes. While the tofu was grilling, it was basted with the remaining marinade. For a nice crosshatch pattern, start the tofu at a 45° angle to the grill grates and turn about 90° after 4-5 minutes, flip and repeat.
The farro (1 cup) was rinsed, and pressure-cooked in 2 cups of vegetable stock for 22 minutes (first ring / 7.5 psi).
The Jerusalem Artichokes (a.k.a. sunchokes), which were first peeled, cut in 1/4" slices and boiled (in salted water) for 10 minutes, until just cooked through.
In a large saute-pan over med-high heat add 1 tbs. of olive oil and one diced onion, carrot and celery (mirepoix) and cook until softened, 5-6 minutes. Remove from heat and set aside.
In the same pan, add 1 tbs. of olive oil and saute the sliced mushrooms until they release most of their liquid and then it hit with a splash of tamari (about 1 tbs.) at the end of cooking.
Add the farro, mirepoix and jerusalem artichokes into the saute pan and stir until combined. Check for seasoning. Top with the grilled tofu and serve hot.