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.