1cupartichoke hearts (marinated or water packed is fine), quartered
2cups baby kale or arugula
4ouncessmoked tofu, sliced or cubed
Cook the farro according to package instructions.
While the farro cooks, make the pesto. Combine all of the ingredients into a food processor. Process for a couple minutes, or until the pesto is smooth.
Combine the cooked farro, kale, and artichoke hearts in a mixing bowl. Add the pesto. Fold the ingredients together to combine well. Taste the farro and adjust salt, pepper, and lemon as needed. Top the salad with the tofu and serve.