Yogurty Tofu Barley Simmer
Ingredients1 h 15 m servings 379 cals
- Bring the water a boil in a saucepan. Stir barley into the water and return to a boil; reduce heat to medium low, cover, and simmer until the moisture is completely absorbed, about 45 minutes. Remove from heat, fluff with a fork, and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook the garlic, about 1/4 of the white part of the green onion, and a pinch of salt in the hot oil until the onion begins to turn glassy, 1 to 2 minutes. Stir the tofu into the onion and garlic; continue cooking and stirring another 4 to 5 minutes. Remove the tofu from the skillet to a bowl and set aside.
- Pour 2 tablespoons olive oil into the skillet; when the oil is again hot, cook the remaining white part of the green onion in the hot oil with a pinch of sea salt until they are soft and translucent. Stir the yogurt, green onion, oregano, and flour together in a small bowl and add to the skillet along with the cooked barley; mix thoroughly and cook until the mixture begins to bubble. Fold the tofu into the mixture; continue cooking until thoroughly reheated, 1 to 2 minutes. Season with pepper and remove from heat. Sprinkle paprika over the dish to serve.
Per Serving: 379 calories; 16.6 g fat; 49.6 g carbohydrates; 10.1 g protein; 11 mg cholesterol; 98 mg sodium. Full nutrition
ReviewsRead all reviews 3
Having been a vegetarian for 5 years, I'm pretty well acquainted with tofu. I even substituted vegetable broth for water to add flavor to the barley and this just tastes like...barley...yogurt....
I just made this and I thought it was delicious. The garlic, green onion, and tofu are a winning combo...I have to admit that I changed the spices and used curry powder (about 2 Tbsps.) and a p...