Tofu, Barley and Vegetable Bowls

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

  • 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

• 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