Creole Barley with Crumbled Tofu

In my book, Sundays are for cooking. I tend to get busy during the week, so I like to get a few dishes ready for lunch or dinner in advance. However, meal planning is not one of my strengths. Most times I go to the grocery store, I don't really know what I need other than the usual replenishment of fruit, veggies, yogurt, etc.

What I'm proud of, nonetheless, is my well-stocked natural foods pantry. I like to keep a wide variety of whole grains, beans, dried fruit, nuts and seeds, oils, vinegars, spices and some canned products like beans, tomatoes and tomato sauce. Isn't it gratifying to realize you've got all the ingredients for a recipe you want to try spontaneously?


Once in awhile, I treat myself to a trip to the Big Carrot. My favourite section is, of course, the bulk bins. I buy blindly, without a clear meal plan in mind. Building my pantry makes me happy. It allows me to put together a recipe like this one, without having to make an extra trip to the store. Have a good week!


Creole Barley with Crumbled Tofu

1 tbsp olive oil
2 1/2 tsp cumin seeds
1 large red bell pepper, diced
2 stalks celery, diced
1/4 tsp red pepper flakes
2 tsp dried oregano
3 tomatoes, diced (or about half can diced tomatoes)
1 1/2 cups hulled barley, soaked overnight, drained
1 liter water or vegetable broth
1 cup extra firm tofu, crumbled
1 tsp salt
Chopped fresh cilantro, as garnish

Heat olive oil in saucepan and sauté the cumin seeds over high heat for a few seconds. Add the bell pepper, celery, red pepper flakes and oregano, and sauté for 2 minutes.

Add the tomatoes, barley, water / broth and salt. Bring to a boil, half cover and simmer for 35-40 minutes until the barley is tender and the liquid is absorbed. Stir in the crumbled tofu and heat up for a couple minutes. Remove from heat, add the chopped cilantro and serve.

Recipe adapted from The Yoga Cookbook by The Sivananda Yoga Vedanta Centers. Serves 4 to 6.