Jump to Recipe Print Recipe

Asparagus and tofu bowl

Portions:2
Share on Facebook Print Recipe

Ingredients

  • 100 g pearl barley
  • 8 stalks of green asparagus
  • 8 small vine tomatoes
  • ½ red pepper
  • 150 g natural tofu
  • 2 stalks of parsley
  • 2 stems of basil
  • 4 tablespoons olive oil
  • 1 clove garlic
  • Coarsely groundblack pepper
  • 1 teaspoon salt

Instructions

  • Cut the tofu into cubes and pat dry with a paper towel.
  • Pluck the parsley and basil leaves from the stems and chop finely.
  • Peel and quarter the garlic clove.
  • Put the tofu with parsley, basil and olive oil in a freezer bag, season with salt and pepper and leave in the fridge for at least 4 hours.
  • Boil pearl barley in salted water for 30 minutes.
  • Wash the asparagus, remove the ends and pat dry.
  • Wash tomatoes and pat dry.
  • Wash and clean the peppers and cut into small cubes.
  • Place the asparagus, tomatoes, paprika and tofu on a baking sheet lined with baking paper, leaving enough space between the ingredients.
  • Roast in a preheated oven at 200 ° C for about 10 minutes.
  • Divide the pearl barley into two bowls.
  • Top with asparagus, tomatoes, bell pepper and tofu.
————————————————————————————————–
Course Bowls / Meat substitutes
Diets Vegetarian