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Lemon garlic tofu with barley and kale salad recipe
Lemon garlic tofu with barley and kale salad recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Whip up a fiber-rich veggie-packed salad in no time!
Ingredients:
  • 110.00 gm pearl barley, rinsed, drained
  • 4 eggs
  • 1 tbsp lemon herb and garlic seasoning
  • 500g packet firm tofu, drained, thickly sliced
  • 56.88 gm extra virgin olive oil
  • 1/2 bunch kale, trimmed
  • 2 garlic cloves, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 200g packet shelled edamame, thawed
  • 65.63 gm lemon juice
  • 4 Real Foods Whole Grain Thins Ancient Grains, broken into large pieces
  • 1 small avocado, cut into wedges
Instructions:
  • In a large saucepan, simmer barley in boiling water for 40 minutes or until tender. Drain and rinse under cold water to cool. Drain well before using.
  • In a small saucepan, cover the eggs with water and bring to a boil. Boil for 4 minutes, then drain and refresh under cold water before peeling.
  • Prepare a flavorful seasoning on a large plate and coat the tofu lightly. Heat 1 tablespoon of oil in a large, deep frying pan over medium-high heat. Cook the tofu for 4 minutes on each side until it turns golden. Transfer the tofu to a large plate and cover to keep warm.
  • Remove the stems and tough central veins from the kale, then roughly chop the leaves.
  • Start by heating a tablespoon of oil in a pan. Add the kale and sauté for 6 minutes until vibrant and soft. Introduce the garlic and cook for an additional minute until aromatic. Take the pan off the heat and mix in the barley, celery, onion, edamame, and lemon juice. Toss everything together to combine well.
  • On serving plates, layer Whole Grain Thins, spoon over barley mixture, top with tofu and avocado, halve eggs and arrange on salad, and drizzle with remaining oil. Serve.

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