Green Pepper, Tofu, & Spanish Barley Tacos (Vegan+GF)
Sometimes the simplest combinations are the best. These tacos are perfect for a quick weeknight meal.
Servings4- 6 servings
1small onionfinely chopped
2medium green bell pepperssliced into rings
1medium onionsliced into rings
salt & black pepper to taste
1 15ounceblock extra firm tofu
1teaspooncoconut sugar or maple syrup
8 - 10medium flour tortillasreplace with corn tortillas or gf if needed
2/3cupfresh cherryor regular tomatoes, diced
1cupshredded vegan "cheddar cheese"
non-dairy plain yogurtoptional
salsa or hot sauceoptional
cilantro lime hummus or chipotle hummus are both delicious with these too.
Combine onion, garlic, and olive oil in a large skillet and saute over medium high heat for 3 to 4 minutes until soft and browned. Pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 35 to 45 minutes until barley is tender and liquid is absorbed. If the liquid is absorbed before the barley is tender add a bit of water to the pan.
While the barley simmers, heat 2 tablespoons of olive oil in a medium skillet and add peppers and onions. Cook for 6 to 7 minutes until peppers are softened. Season to taste with salt and pepper. Toss the chicken into pan and stir over heat for about 1 minute to warm then remove from heat
In a non-stick skillet, fry the tofu slices for about 2-3 minutes until browned. (If you want you can add oil but I find if I use a good pan it's not necessary). Remove from pan and place in a separate dish to cool for a moment. Chop the tofu slices into small bits and add to the pan along with the salsa and seasonings. Add a bit of water as needed until the mixture is evenly mixed. Simmer for about 10 minutes until fully heated through and the liquid is absorbed.
Assemble the tacos with barley, tofu, lettuce, tomatoes, cooked peppers and onions, cheese, and desired sauces.