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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




30 - 60 mins

Skill Level




Courses etc.

Main Courses

You will need

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.


  • 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.

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