Mediterranean Barley with Tofu, Olives, Sun-dried Tomatoes and Capers
Vegan; 30 minutes (the longest was waiting for the barley to cook)
Using the ingredient list as a stepping off point you can add or subtract to it as you like, and it doesn't get any easier. You can make as little or as much as you like... Below are the measurements I used....
barley, cooked (I cooked 1 cup of pearled barley with 2 cups of vegetable broth)
small black olives
sun-dried tomatoes, soaked and finely chopped (1/2 of a jar)
capers in salt, soaked and drained of their excess salt (1/3 of a jar)
chili pepper, ground or in flakes (3 Thai dried peppers, crushed)
lemon juice (2 Tbs.)
salt (I didn't add)
extra-virgin olive oil (enough to coat the pan)
1. Fry the tofu slowly in olive oil with chili pepper and lemon juice until crispy.
2. Mix olives, capers and tomatoes with the barley and stir.
3. Add tofu, mix and serve. From the website Lucullian Delights.