Crispy Tofu & Sweet Potato Barley Bowl With Maple-Tahini Dressing

Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Maple-Tahini Dressing:
Crispy Tofu & Sweet Potato Barley Bowl:


Maple-Tahini Dressing In bowl, whisk together tahini, maple syrup, Dijon, vinegar and nutritional yeast until smooth; set aside.

Crispy Tofu & Sweet Potato Barley Bowl Preheat oven to 400°F; line baking sheet with parchment paper. Place tofu on prepared baking sheet. Drizzle with lemon juice and 1 tbsp of the olive oil; sprinkle with cornstarch. Toss gently to coat; push tofu to one side of baking sheet. Add sweet potato to other side of baking sheet and drizzle with remaining olive oil. Season tofu and sweet potato with salt and pepper. Bake, stirring halfway through baking time, for about 25 minutes.

Divide barley among 4 bowls and top each with tofu, sweet potato, Brussels sprouts, snow peas, pomegranate arils and pepitas, and pea shoots, if using. Serve with Maple-Tahini Dressing.


Pearl Barley In saucepan, heat 1 tbsp olive oil over medium-high heat. Add 1 cup pearl barley; cook, stirring often, until barley becomes shiny and opaque, about 2 minutes. Pour in 2 cups water. Cover and bring to boil; reduce heat and simmer until barley is tender, about 30 minutes. Season with salt and pepper. Makes 3 cups.



You can substitute another type of grain for the barley, depending on what you can find and what you want to try for a change! For example, you could use bulgur, farro, spelt or buckwheat.


Nutritional facts Per serving: about

  • Iron 6.3 mg
  • Fibre 16 g
  • Sodium 250 mg
  • Sugars 20 g
  • Protein 23 g
  • Calories 675
  • Total fat 29 g
  • Cholesterol 0 mg
  • Saturated fat 5 g
  • Total carbohydrate 80 g
Share X
Lunch & Dinner

Crispy Tofu & Sweet Potato Barley Bowl With Maple-Tahini Dressing