Creamy Pearl Barley with Roasted Brussels Sprouts, Crispy Maple Tofu, and Parsley Seed Pesto

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 22 to 25 minutes, tossing halfway through, until golden and tender.

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   2. Meanwhile, pat the tofu dry and toss it with the soy sauce, maple syrup, smoked paprika, and 1 tablespoon olive oil. Let it sit for 10 minutes.

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   3. Place the marinated tofu on another baking sheet or on an open side of the Brussels sprouts tray. Bake at 220 °C / 425 °F for 20 to 22 minutes, turning once, until browned around the edges.

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   4. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the yellow onion and cook for 5 minutes until translucent. Stir in the rinsed pearl barley and cook for 1 minute to lightly toast it.

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   5. Add the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook partially covered for 25 to 30 minutes, stirring occasionally, until the barley is tender and still slightly loose.

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   6. For the pesto, add the parsley, sunflower seeds, garlic, lemon zest, lemon juice, nutritional yeast, 1 tablespoon olive oil, 1/4 teaspoon salt, and hot vegetable broth to a blender or food processor. Blend until thick but pourable.

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   7. When the barley is ready, stir in half of the pesto so it becomes creamy. Taste and adjust with the remaining salt and black pepper if needed.

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   8. Serve the creamy barley in shallow bowls. Top with the roasted Brussels sprouts and crispy maple tofu. Finish with spoonfuls of the remaining pesto and extra lemon zest if desired.