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Vegan Pot Barley and Smoked Tofu Casserole Recipe

Name: Vegan Pot Barley and Smoked Tofu Casserole Recipe
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1 cup or 250g pot barley, soaked overnight; 2 litres water or homemade vegetable bouillon; 2 tbsp vegetable bouillon powder, optional; 2 tbsp olive oil; 200g smoked tofu, cut into small cubes; 1 red onion, chopped; 4 cloves garlic, crushed; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small head broccoli, cut into florets; 1 tsp crushed chillies, optional

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

Posted by: michael
On: 06/11/2013

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
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.