Recipe by Ryan
"Half stir-fry, half simmer sauce, all delicious. If you are trying to eat healthy and are tired of chicken and rice, give this recipe a try. My wife and I are changing our diets and experimenting with recipes for our new protein choices. This one was tasty and very different from the usual boring tofu fare."
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white pearl barley
green onion, white and green parts separated and chopped
1 (8 ounce) container
extra firm tofu, drained and cubed
coarse sea salt
1 1/2 cups
4 1/2 teaspoons
ground black pepper to taste
paprika, or to taste
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...and tofu. I would probably double the scallions and put them in with the barley when it's boiling or something to try and add more flavor. I'm eating it right now, and it's actually pretty gross.
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 pinch of cayenne instead of the oregano and paprika, but I think this recipe is versatile and could be changed to incorporate your spices of preference. I also omitted the flour, and the sauce seemed thick enough without it. The Greek yogurt worked really well, and the barley was also good. Thanks for the great recipe! Next time I will try making it as written.
I was hopeful but disappointed. The dish was dry and needed more flavor. It is edible but not really good. If I were to make it another time, I might try some vegetable broth to cook the barley in. I'd use less barley, half the oregano, add more yogurt and perhaps use red pepper flakes to pop out more of the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurty Tofu Barley Simmer
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 150
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