Barley risotto with tofu (vegan recipe)


I made this for lunches this week and it turned out really great.

I started by browning and onion and some garlic in the slow cooker (mine is able to go in the stove but could do in pot then transfer if needed). Then I added mushrooms, carrots, celery and broccoli and cooked a little more. Then I put in about half a cup of white wine and cooked a few minutes. Then added 500g rinsed pearl barley and about 2 cups of stock. Then cooked on low until the liquid was absorbed into the barley. Might need some trial and error with amounts of liquid.

For the tofu, drain firm tofu on paper towel. Cut into cubes, coat lightly with oil and sprinkle with mixed herbs and pepper. Leave to marinate for about 20 mins. Heat a frying pan and add the tofu. Leave for at least a few mins (aiming to brown) before turning. It works better if you turn less frequently and flip rather than trying to stir which will break it up.


Edited to add that this was 10 serves (5 days work lunches for 2 people).