Company logo
Green head login icon
Green delivery truck icon FREE UK Mainland Delivery over £49
Green shop front icon 12,000+ products - Shipping worldwide since 1963
Rated "Excellent" by our customers
Trustpilot
Rated "Excellent" by our customers
Trustpilot

Search recipes

Filter your search:











Search tips...

Rated excellent by our customers
Trustpilot
A banner showing selection of sunscreen products
A banner showing nuts and seeds

Vegan Pot Barley and Smoked Tofu Casserole Recipe

A firm family favourite for those cold winter nights ! Flavoursome and hearty with a kick of chilli.

Posted by: michael
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses

You will need

IngredientAdd
1 cup or 250g pot barley, soaked overnight More products
2 litres water or homemade vegetable bouillon
2 tbsp vegetable bouillon powder, optional More products
2 tbsp olive oil More products
200g smoked tofu, cut into small cubes Available only in our Edinburgh shops More products
1 red onion, chopped More products
4 cloves garlic, crushed More products
1 red bell pepper, chopped More products
1 yellow bell pepper, chopped More products
1 small head broccoli, cut into florets More products
1 tsp crushed chillies, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Rinse and drain the pot barley. Put it in a large saucepan along with the water and bouillon powder if using, or the homemade bouillon. Bring to the boil, lower the heat and cook for about 45 minutes, or until the pot barley is tender. Once cooked, drain the pot barley, reserving the cooking liquid.
  • Heat 1 tbsp olive oil in a large saucepan. Stir-fry the tofu cubes for about 5 minutes, until browned. Set aside.
  • Add the remaining tbsp olive oil in the saucepan and fry the chopped onion for 3 minutes, or until translucent. Add the crushed garlic and the vegetables and stir-fry for another 5 minutes or so.
  • Now add the tofu cubes, the drained pot barley, about 1 cup or 250ml of the cooking liquid and the crushed chillies, if using.
  • Simmer for about 10 minutes or until most of the liquid has evaporated.
  • Serve hot with a dollop of yoghurt (vegan) if you wish.

Please rate this recipe and/or send us your comments or questions

Write a review

E-mail:

Shopping List

Picture of Pot Barley ORGANIC
Pot Barley ORGANIC
Real Foods
Picture of Swiss Vegetable Bouillon ORGANIC
Swiss Vegetable Bouillon ORGANIC
Marigold (500g)
£8.45
Picture of Red Onions ORGANIC
Red Onions ORGANIC
Real Foods
Picture of Garlic ORGANIC
Garlic ORGANIC
Real Foods (each)
£1.10
Picture of Red Pepper ORGANIC
Red Pepper ORGANIC
Real Foods (each)
£1.60
Picture of Yellow Pepper ORGANIC
Yellow Pepper ORGANIC
Real Foods (each)
£1.70
Picture of Broccoli ORGANIC
Broccoli ORGANIC
Real Foods
Picture of Crushed Chillies
Crushed Chillies
Real Foods
Picture of Extra Virgin Olive Oil
Extra Virgin Olive Oil
Hellenic Sun (250ml)
£6.75