You can tell it's fall when farro makes an appearance on the menu. ;)
The farro (approximately 1 1/2 cups) was pressure cooked for about 24-25 minutes on the first ring (~7.5pps) with enough veg stock to cover by 1/2".
The base was sauteed in olive oil: diced onion, carrot, celery, garlic, parsley, radish greens, collard greens, and mushrooms. When the farro was done cooking it was added to the base and cooked together for another 5-7 minutes.
Topping the veggies, the tofu was first hickory-smoked for 25 minutes, marinated with a combo of 1 tbs. olive oil and 1 tbs. of tamari and black pepper for 5 minutes, then grilled about 4 minutes per turn for nice crosshatch marks.