Tofu, Barley and Vegetable Bowls
Tofu, Barley and Vegetable Bowls
Ingredients
- 4 carrots, peeled and cut into rounds
- 4 parsnips, peeled and cut into rounds
- 1 Spanish onion, thinly sliced
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- ¾ cup (150 g) pearl barley, rinsed and drained
- 1 cup (145 g) frozen shelled edamame
- ¼ cup (10 g) cilantro leaves
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) prepared yellow mustard
- 1 tsp curry powder
- 1 tsp (5 ml) harissa
- 1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 cup (250 ml) oat-based vegan yogurt
- 1 tbsp curry powder
- 2 lemons, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1 shallot, chopped
- 1 tbsp (15 ml) maple syrup
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- On a non-stick or parchment paper-lined baking sheet, toss the carrots, parsnips, onion and garlic with the oil. Season with salt and pepper.
- Bake for 25 minutes or until the vegetables are tender, stirring halfway through cooking.
- Meanwhile, in a pot of salted boiling water, cook the barley for 30 minutes or until tender. Add the edamame and cook for 1 more minute. Drain.
- Add the barley and edamame to the baking sheet of vegetables. Mix to combine. Adjust the seasoning. Add the cilantro leaves.
Tofu, Barley and Vegetable Bowls