Premium
374 kcal
30 min.
Recipe for Barley stew with tofu and pumpkin
0 reviews
To unlock this and thousands of other recipes from our dietitians, unlockFitatu Premium
Unlock Fitatu PremiumNaN g
374 kcal
1 kcal
374.5
18.6g
15.1g
44.4g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Peppers capsicum red1.5× piece (255 g)
- Vegetable broth1× cup (240 g)
- Smoked tofu1× package (200 g)
- Pumpkin1.25× cup (145 g)
- Red onion2× piece (50 g)
- Barley pearl4× tablespoon (48 g)
- Tomato concentrate2.5× teaspoon (25 g)
- Olive oil1× tablespoon (10 g)
- Chili pepper0.5× piece (10 g)
- Thyme, dried, ground3× teaspoon (9 g)
- Garlic1× clove (5 g)
- Bay leaf, dried0.5× leaf (1 g)
- Pepper, black1× pinch (1 g)
- Basil, fresh0.25× leaf (0.8 g)
Add recipe ingredients to "Breakfast" (Today)
How to make Barley stew with tofu and pumpkin
1. Dice the onion and tofu, and finely chop the garlic.
2. Heat a pan with olive oil and add tofu, onion, and garlic. Sauté for 3 minutes, stirring to prevent sticking.
3. Add the dry barley, thyme, bay leaf, and tomato paste to the pan and mix well.
4. Pour in the broth and bring to a boil on high heat. Season with black pepper, cover with a lid, and simmer on low heat for about 10 minutes.
5. Meanwhile, dice the pumpkin and bell pepper, and slice the chili pepper into thin strips, removing the seeds.
6. Add the chopped vegetables and continue cooking for about 15 minutes.
7. Serve the finished barley dish in bowls and garnish with basil.
User rating
0.0
(0)My rating
Fitatu does not verify the authenticity of reviews.
Author of the recipe
Fitatu