Step 1

1 Press the tofu & make the glaze Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. In a large bowl, combine the harissa paste and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine.

Step 2

2 Cook the barley Meanwhile, add the barley to the pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 3

3 Roast & glaze the tofu Line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the za'atar. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.

Step 4

4 Prepare the remaining ingredients Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the zucchini. Pick the mint leaves off the stems. Roughly chop the pistachios. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and half the vinegar. Season with salt and pepper.

Step 5

5 Cook the vegetables & serve your dish In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley. Add the remaining vinegar and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the glazed tofu, marinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing before adding) and chopped pistachios. Enjoy!

Step 6

1 Press the tofu & make the glaze Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. In a large bowl, combine the harissa paste and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine.

Step 7

2 Cook the barley Meanwhile, add the barley to the pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 8

3 Roast & glaze the tofu Line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the za'atar. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.

Step 9

4 Prepare the remaining ingredients Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the zucchini. Pick the mint leaves off the stems. Roughly chop the pistachios. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and half the vinegar. Season with salt and pepper.

Step 10

5 Cook the vegetables & serve your dish In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley. Add the remaining vinegar and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the glazed tofu, marinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing before adding) and chopped pistachios. Enjoy!