Cook Farro: Prepare the farro according to package directions. Set aside.

Prepare Ingredients: Slice the tofu into slabs; chop the kale, garlic, and roasted almonds.

Season Tofu: Season the tofu slices with salt, pepper, and 1 tablespoon of harissa powder.

Pan-Fry Tofu: Heat a pan over medium heat and pan-fry the tofu for 3-5 minutes on each side until golden brown. Remove from heat and set aside.

Make the Sauce: In a sauté pan, combine the apricot jam, vegetable/umami stock concentrate, the remaining 1 tablespoon of harissa powder, and 2 tablespoons of water. Heat over medium-low heat, stirring until well combined and heated through.

Sauté Kale and Garlic: In the pan used for the tofu, sauté the kale and garlic with a pinch of salt and pepper. Add 2 tablespoons of water and cook until the kale is wilted and tender. Mix the sautéed kale and garlic with the cooked farro.

Assemble the Dish: Spoon the farro and kale mixture onto a plate. Top with the tofu slices, drizzle with the harissa-apricot sauce, and sprinkle with chopped roasted almonds.