Summer Grain Bowl with Tofu, Herbs & Heat

By andijorichards

Last night, after a hot, sweaty walk in the Austin heat, I drove home feeling tired and hungry. On the drive back from the trail, my mind did what it often does when I’m bored—ran through a mental inventory of what I had at home. Fridge, freezer, pantry… it’s like food Tetris, and I can get deliciously lost in it.

Off the top of my head, I had: quick-cooking Italian barley (sitting in the back of my pantry for months, just waiting its turn), flat-leaf parsley, half a block of tofu, half a zucchini, dino kale, purple cabbage, half a fresh yellow onion, shredded carrots, pecans, walnuts, lemon, avocado, and a jalapeño. That was enough to work with. Once I got into my kitchen, I turned on some Django Reinhardt and got ready to cook.

About 25 minutes later—after simmering barley, sautéing tofu and zucchini, prepping veggies, and toasting nuts—we had a solid meal in the bowl. I poured us a non-alcoholic spritzer over ice in a wine glass, sat down with my man (did I mention it was date night?) and we devoured every bite… though I did have to get up and add another half a chopped jalapeño to mine.

My favorite meals and cooking experiences in the kitchen require no recipe—just using what I have on hand. It’s like my own solo game of Chopped every day, but without the pressure. So simple, so satisfying, and exactly what makes me feel whole. It brings me so much joy to food coach others, helping them tap into their intuitive inner chef—a lifelong, life-giving skill.

Summer Grain Bowl!

Serves: 2
Time: ~25 minutes

Ingredients

For the Bowl

  • ½ cup quick-cooking Italian barley
  • ½ block firm tofu, cubed
  • ½ zucchini, sliced or chopped
  • 2 handfuls dino kale, chopped
  • ½ cup shredded purple cabbage
  • ½ yellow onion, chopped
  • Shredded carrots (a handful)
  • 1 small bunch flat-leaf parsley, chopped
  • 1 small jalapeño, chopped (adjust to taste)
  • 1 avocado, sliced
  • Handful of pecans or walnuts, toasted
  • Olive oil
  • Salt & pepper

For the Zesty Lemon-Paprika Dressing

  • Juice of 1 lemon
  • 2–3 Tbsp extra virgin olive oil
  • ½ tsp champagne vinegar
  • ½ tsp spicy paprika
  • Dash of ground cumin
  • Splash of soy sauce (about 1 tsp)
  • Cracked black pepper
  • Tiny pinch of cinnamon
  • Salt, to taste
  • 1 tsp mayonnaise (for emulsification)

Instructions

1. Cook the Barley
Bring a small pot of salted water to a boil (I added veggie bouillon). Add the barley and simmer until tender, about 10–12 minutes (or according to package directions). Drain and set aside.

2. Prep the Tofu & Veggies
While the barley cooks, cube the tofu and chop your veggies:

  • Parsley & jalapeño – finely chopped
  • Zucchini & onion – roughly chopped
  • Kale & cabbage – chiffonade (thinly sliced)
  • Carrots – shredded or julienned
  • Avocado – diced or sliced, and spritzed with lemon juice to prevent browning

3. Sauté the Tofu, Zucchini & Onion
In a large skillet, heat a splash of olive oil over medium heat. Add the tofu, zucchini, and onions. Cook with the lid on, stirring occasionally, until golden and tender. Season to taste with salt, paprika, a dash of honey, a dash of cumin, and cracked black pepper.

4. Toast the Nuts
In a dry pan (or the same skillet if there’s room), lightly toast the pecans or walnuts until fragrant—about 2 minutes. Watch closely and remove as soon as they begin to brown; they burn quickly once warmed.

5. Make the Dressing
In a small bowl or jar, whisk together the lemon juice, champagne vinegar, soy sauce, and mayo until smooth. Add paprika, cumin, cinnamon, and black pepper. Slowly whisk in the olive oil to emulsify. Add salt to taste.

6. Assemble the Bowls
In each bowl, arrange all ingredients in separate piles: barley, sautéed tofu with zucchini and onion, raw kale, cabbage, carrots, chopped jalapeño, and any remaining fresh vegetables. Finish with a sprinkle of chopped parsley, the sliced avocado, and toasted nuts.

7. Finish with the Dressing
Drizzle generously with the lemon-paprika dressing. Taste and adjust with more salt, lemon, or jalapeño if desired.

8. Serve
Enjoy immediately—ideally with a chilled non-alcoholic spritzer or your favorite drink of choice.

Tips & Swaps

  • No barley? Substitute with farro, quinoa, brown rice, or couscous.
  • No tofu? Try chickpeas, tempeh, or mushrooms!
  • No fresh herbs? Green onion or a spoonful of pesto works too.

Leave a Reply