Barley Bowls with Roasted Tofu and Broccoli
Print recipe| Serves | 4 |
| Dietary | Vegetarian |
| Meal type | Main Dish |
Ingredients
- 1 cup uncooked barley
- 2 bunches of broccoli (chopped)
- 350 Gram block of firm or extra firm tofu (cubed)
- 1 Tbsp canola oil
- 1/2 Tsp salt
- 2 avocados (sliced)
- 1/4 cup cilantro (chopped)
- 1/3 cup peanuts
Sauce
- 1/4 cup apple cider vinegar
- 2 Tbsp canola oil
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp grainy dijon mustard
Note
These bowls are great served as is, as a do it yourself meal, or a tossed cold salad. If serving as a cold tossed grain salad, reserve some of the dressing to drizzle on right before serving. You could swap out the broccoli for another vegetable of your choice - cauliflower, zucchini or peppers would all work great.
Directions
| 1. | Fill a medium saucepan with a generous amount of water and bring to a boil. Add a pinch of salt and add barley. Cook for about 20 minutes until tender. Drain and set aside. |
| 2. | Meanwhile, preheat oven to 425 degrees and line two baking sheets with parchment paper. Place broccoli on one and toss with canola oil and salt. Place tofu on the other evenly spaced. Bake both pans in the oven for about 20 minutes until brown. Remove and set aside. |
| 3. | Divide barley between four bowls and top each bowl with broccoli, tofu, avocado, cilantro and peanuts. Drizzle sauce overtop and serve. |
| Sauce | |
| 4. | In a small bowl whisk together all ingredients. |