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Dinner recipe · from the recipe book

Herbed Tofu Farro-Style Barley Bowls with Pesto

Oven-crisped oregano tofu and roasted zucchini and tomatoes over chewy barley, finished with a bright basil-parsley pesto and a little Parmesan.

Herbed Tofu Farro-Style Barley Bowls with Pesto

Ingredients

  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 1 cup200 gPearl barley, dry
  • 3¾ cups900 gWater
  • 2 medium400 gZucchinicut into half-moons
  • 2 cups300 gCherry tomatoes
  • 1 medium110 gRed onioncut into wedges
  • 4 cups loosely packed120 gBaby spinach
  • ¼ cup60 gOlive oil
  • 2 tbsp16 gCornstarch
  • 2 tsp2 gDried oregano
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cups leaves48 gFresh basilleaves
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • 2 cloves6 gGarlicpeeled
  • ¼ cup chopped30 gWalnuts
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tbsp30 gLemon juice

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, cover and simmer 35 to 40 minutes until tender; drain any extra water.
  3. While the barley cooks, toss the tofu with 1 tablespoon of the olive oil, the cornstarch, the oregano, the garlic powder, half the salt and the black pepper, then spread it on one pan.
  4. On the second pan, toss the zucchini, cherry tomatoes and red onion with 1 tablespoon of the olive oil and a quarter of the salt.
  5. Roast both pans 25 to 30 minutes, turning the tofu halfway, until the tofu is golden and crisp and the vegetables are browned.
  6. Make the herb sauce: blend the basil, parsley, garlic, walnuts, half the Parmesan, the lemon juice, the remaining olive oil and the remaining salt until smooth, adding a splash of water if thick.
  7. Stir the spinach into the hot barley so it wilts.
  8. Divide the barley and spinach among four bowls, top with the roasted vegetables and tofu, spoon over the herb sauce and sprinkle with the remaining Parmesan.

Contains: Milk, Tree nuts, Gluten, Soy.

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

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