Barley-and-Spinach Salad with Tofu Dressing

Serving Size: 6
Prep Time:
Total Time:


  • 1 cup pearl barley, 7 1/2 ounces
  • 1 cup grape tomato, halved
  • 2 Tbsp light brown sugar
  • 2 Tbsp fresh lemon juice
  • 0.25 cup sherry vinegar
  • 3 Tbsp chopped mint
  • 0.25 cup basil leaves, torn
  • 7 Ounce baby spinach, 8 cups
  • 2 shallots, thinly sliced
  • freshly ground pepper
  • Ounce cremini mushrooms
  • 2 Tbsp extra virgin olive oil
  • salt
  • 2 clove garlic, minced
  • 2 4 thyme sprigs
  • 3 cup chicken stock
  • 7 Ounce firm tofu, drained and crumbled


1. In a medium saucepan, combine the barley, stock, thyme and half of the garlic. Add a generous pinch of salt and bring to a boil. Cover and cook over moderately low heat until the barley is tender, 25 minutes. Discard the thyme. Drain the barley and transfer to a large bowl; cover and keep warm.

2. Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the shallots and cook, stirring, until softened, 3 minutes longer. Scrape the mushrooms into the barley and toss. Add the spinach, basil and mint, but do not stir.

3. Heat the remaining 1 tablespoon of oil in the skillet. Add the remaining garlic and cook over moderate heat until softened. Add the vinegar, lemon juice and brown sugar and bring to a boil. Cook until slightly thickened, 1 minute. Add the tomatoes and cook until heated through. Stir in the tofu and season with salt and pepper. Scrape the dressing over the salad and toss. Serve warm.