Roasted Pepper Coconut Tofu Stew with Farro-Style Barley

Steps

1. Preheat the oven to 450°F (230°C). Rub the bell pepper halves with one third of the olive oil, set them skin side up on a sheet, and roast 20–25 minutes until the skins blacken. Cover with a plate for 10 minutes, peel, and chop into strips.
2. Meanwhile, pat the tofu cubes dry. Heat another third of the olive oil in a Dutch oven over medium-high heat and sear the tofu in one layer, turning, until golden on most sides, about 8 minutes. Season the tofu with half the salt and transfer it to a plate.
3. Lower the heat to medium, add the remaining third of the olive oil and the onion, and cook 5 minutes until soft. Stir in the garlic, smoked paprika, oregano and red pepper flakes for 1 minute, then the tomato paste for 1 minute more.
4. Add the roasted pepper strips, the barley, the vegetable broth and the remaining half of the salt. Bring to a boil, cover, and simmer 30 minutes, stirring now and then, until the barley is nearly tender.
5. Scoop out about 2 cups of the pepper broth (avoid most of the barley), blend it with the coconut milk until smooth, and stir it back into the pot for a creamy base.
6. Add the kale and the seared tofu, cover, and simmer 8–10 minutes until the barley is tender and the kale has wilted. Stir in the lemon juice and black pepper.
7. Ladle into bowls and top with the Parmesan and the torn basil.