Yogurty Tofu Barley Simmer

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"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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1 h 15 m servings 379 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. 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.
  2. 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.
  3. 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.


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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...

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 ...

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