Vignarola with farro and tofu pancetta

Vignarola is a vibrant spring dish from Rome that celebrates all things seasonally green. It’s versatile, basic yet satisfying, and a great way to use up all that beautiful primavera produce. This vignarola with farro and tofu pancetta is quickly becoming a weekly pleasure for me, and I hope it’ll become part of your spring menu as well. So gather up whatever produce you’ve lucked out with this week (and the optional white wine) and let’s cook together!

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Usually pancetta is added to the soffritto at the beginning of cooking, but I cooked the tofu pancetta separately and sprinkled it on top once plated. The tofu pancetta is totally optional, but really bulks up the dish and gives it a more interesting flavor. Artichokes and fava beans are usually the stars, but you can really use whatever you like! Just stagger adding ingredients into the pan, with fast cooking ingredients like lettuce tossed in at the end.

I love serving this dish with a generous scoop of pesto (or carrot top + kale dip), some grated plant-based parmesan, more fresh herbs, and lemon juice. I’ve used farro in this recipe, but feel free to swap that out for any type of pasta–orzo would be fantastic!


Vignarola with farro and tofu pancetta   by

This vibrant dish celebrates all things seasonally green and is a great way to use up all that beautiful primavera produce. Accompanied by earthy farro and tender tofu pancetta, this is sure to become a staple in your springtime menu.

makes: 4 | prep time: 10 min

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vignarola, spring stew


  • 2 cups cooked farro (or any type of sturdy grain or pasta, optional)
  • 1 medium leek, dark green leaves removed, thinly sliced
  • 1 medium shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp fresh thyme leaves
  • 1 cup+ vegetable stock or water
  • 1/2 cup+ dry white wine
  • 1-2 artichoke hearts (prep instructions)
  • 2 cups green beans, trimmed
  • 2 cups sugar snap peas
  • 1 cup frozen peas
  • 1/2 bunch collard raab
  • 5-6 leaves red leaf lettuce, roughly chopped

Tofu Pancetta (optional)

  • 1 package extra firm tofu, pressed for at least 30 minutes
  • 1/3 cup vegetable stock
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • 1 tbsp tamari
  • 2 tsp maple syrup
  • 1 tsp arrowroot powder
  • 1/2 tsp rosemary
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic poder
  • 1/2 tsp onion powder
  • 2 bay leaves
  • salt and pepper to taste



  1. Add oil to a large, deep pan over medium heat. Add leeks and shallots and sauté for 5-7 minutes, then add garlic and sauté for another 1-2 minutes.
  2. Deglaze the pan with 1/2 cup white wine. Once wine has reduced by about half, add artichoke hearts, salt and pepper and continue to cook for another minute.
  3. Add 1 cup stock and cover pan with lid. Let cook for 10-12 minutes, stirring every few minutes.
  4. Add beans, peas, collard raab, and 1/4 cup more wine or vegetable stock.* Continue to sauté for about 5 minutes or until bright green and tender. Add lettuce in the last 3 minute of cooking, then remove from heat and let sit for 10 minutes.
  5. Plate and top with tofu pancetta, fresh herbs, and lemon juice.

Tofu Pancetta

  1. Strain and press tofu to remove excess water.
  2. Preheat oven to 400°F and prepare a baking sheet with a silicone baking mat or parchment paper.
  3. Whisk all ingredients besides tofu in a small saucepan and cook over medium-low heat for 3 minutes. Pour into a medium bowl.
  4. Chop pressed tofu into small bite-sized pieces and add to bowl. Let sit for 10 minutes.
  5. Dump tofu on prepared baking sheet in a single layer with about half of the sauce. Cook for 15 minutes.
  6. When the timer goes off, add the remaining sauce and cook for another 15 minutes, or until tofu pieces are firm and golden brown.


*At any point during cooking, feel free to add more vegetable stock, wine, or water.

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