Tofu, Barley and Vegetable Bowls

Tofu, Barley and Vegetable Bowls

  • Preparation 40 min
  • Cooking 35 min
  • Servings 4
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Barley and Vegetables

    • 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
  • Mustard-Lemon Tofu

  • Lemon-Curry Dressing

    • 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

Preparation

  • Barley and Vegetables

  • Mustard-Lemon Tofu

  • Lemon-Curry Dressing

Personal Note