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Dinner recipe · from the recipe book

Crispy Herb Tofu Farro-Style Barley Bowls

Chewy pearl barley topped with golden oregano-garlic tofu, roasted broccoli and cherry tomatoes, finished with Parmesan, basil and a bright lemon drizzle.

Crispy Herb Tofu Farro-Style Barley Bowls

Ingredients

  • 1¼ cups240 gPearl barley, dryrinsed
  • 3¾ cups900 gWater
  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 3½ tbsp45 gOlive oildivided
  • 1 tbsp3 gDried oregano
  • 1¼ tsp4 gGarlic powder
  • ½ tsp1 gCrushed red pepper
  • 4⅓ cups florets400 gBroccolicut into bite-size florets
  • 2 cups300 gCherry tomatoesleft whole
  • 1 medium110 gRed onioncut into thin wedges
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepper
  • 3 cups loosely packed90 gBaby spinach
  • 2 tbsp30 gLemon juice
  • ⅓ cup grated40 gGrated Parmesan
  • ½ cup leaves12 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Bring the water to a boil in a pot, add the barley and a pinch of the salt, then simmer covered for 35–40 minutes until tender and chewy; drain any extra water.
  3. While the barley cooks, toss the tofu with the cornstarch, one third of the olive oil, the oregano, the garlic powder, the red pepper flakes and a third of the salt, and spread it on the first pan.
  4. On the second pan, toss the broccoli, cherry tomatoes and red onion with another third of the olive oil, half the remaining salt and the black pepper.
  5. Roast both pans for 25–30 minutes, turning the tofu and vegetables halfway, until the tofu is golden and crisp and the broccoli is browned at the edges.
  6. Stir the spinach into the hot drained barley so it wilts.
  7. Whisk the lemon juice with the final third of the olive oil and the last of the salt.
  8. Divide the barley among 4 bowls, top with the tofu and roasted vegetables, drizzle with the lemon mixture, and finish with the parmesan and basil.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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