Instructions:

Place the block of tofu on a baking sheet or plate lined with paper towels. Cover with more paper towels and another baking sheet or plate, weighing it down with something heavy such as baking weights. Set aside for 30 minutes.

Meanwhile, soak the skewers in a dish of cold water.

Bring a saucepan of salted water to a boil. Stir in the farro and 1/2 tsp salt; reduce to a steady simmer and cook until farro is tender to the bite, 15-20 minutes.

As the farro cooks, preheat a gas or charcoal grill to a moderately hot temperature, about 425°F.

When the farro is ready, drain well and return it to the saucepan it was cooked in. Cover and set off the heat.

Cut the pressed tofu into large cubes. Thread onto the soaked skewers, interspersed with mushrooms; generously brush all over with Bear Pond Farm pesto.

Brush the grates of the grill with some olive oil. Lay the skewers onto the grill and cook, turning occasionally, until lightly charred all over, about 5 minutes.

To serve, divide baby chard, cucumber, cherry tomatoes, farro, walnuts, and red onion between plates. Drizzle with remaining olive oil and serve with skewers on the side, topped with more Bear Pond Farm pesto.