Barley Salad with Tofu, Mushrooms and Pineapple

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a medium stovetop pan, combine barley and 3 cups of water. Bring to a boil then reduce heat to simmer. Cover and let cook for 45–50 minutes or until the barley is tender. Drain, if needed, and set aside.

Step 3

Meanwhile, make the tofu, mushrooms, and pineapple: Add the cubed tofu, mushrooms, red peppers and pineapple to a large baking dish. Add the tamari, stir well and bake for 40 minutes, stirring halfway in between. (The tofu will bake, but it will not be crispy when cooked with the other veggies. See Chef’s Notes if you want crispy tofu.)

Step 4

Make the dressing: Add the cashews, orange juice, lemon juice, onion powder and salt and black pepper, if using, to a high-speed blender. Blend until smooth. You should reach a dressing consistency, but if you prefer a thinner consistency then add 1–2 tablespoons of water at a time until you reach the desired consistency.

Step 5

Assemble your salad: Divide the greens between four plates. Top ¾ cup barley between each plate. Divide the tofu and mushroom mixture between four plates.

Step 6

Add sliced green onions and a sprinkle of crushed red pepper, if using, on top of each plate.

Step 7

Drizzle the dressing over top of each plate.

Step 8

Serve each plate with a lemon wedge.