yogurty tofu barley simmer

Ingredients

• Servings: 6
• 3 cups water
• 1 cup white pearl barley
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 large green onion, white and green parts separated and chopped
• 1 pinch salt
• 1 (8 ounce) container extra firm tofu, drained and cubed
• 2 tablespoons olive oil
• coarse sea salt
• 1 1/2 cups greek-style yogurt
• 4 1/2 teaspoons dried oregano
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• bring the water a boil in a saucepan. stir barley into the water and return to a boil; reduce heat to medium low, cover, and simmer until the moisture is completely absorbed, about 45 minutes. remove from heat, fluff with a fork, and set aside.
• heat 2 tablespoons olive oil in a large skillet over medium heat; cook the garlic, about 1/4 of the white part of the green onion, and a pinch of salt in the hot oil until the onion begins to turn glassy, 1 to 2 minutes. stir the tofu into the onion and garlic; continue cooking and stirring another 4 to 5 minutes. remove the tofu from the skillet to a bowl and set aside.
• pour 2 tablespoons olive oil into the skillet; when the oil is again hot, cook the remaining white part of the green onion in the hot oil with a pinch of sea salt until they are soft and translucent. stir the yogurt, green onion, oregano, and flour together in a small bowl and add to the skillet along with the cooked barley; mix thoroughly and cook until the mixture begins to bubble. fold the tofu into the mixture; continue cooking until thoroughly reheated, 1 to 2 minutes. season with pepper and remove from heat. sprinkle paprika over the dish to serve.