Barley tabbouleh with confit tomatoes and sauteed tofu

CONFIT TOMATOES COOKED IN BALSAMIC VINEGAR

1. Preheat oven to 200ºF (95ºC).
2. Cut grape tomatoes in half lengthwise.
3. In a large bowl, combine tomato halves and remaining ingredients.
4. Line a baking sheet with parchment paper and evenly spread tomato halves.
5. Slowly bake for about 2 hours or until the tomatoes’ cooking juices have evaporated. Make sure not to burn them. Let cool.

QUICK PREPARATION

1. In a large skillet over medium-low heat, heat 1 tbsp (15 ml) olive oil.
2. Add seasoned tomato halves and simmer gently for 15-20 minutes, turning tomatoes halfway through the cooking.

TABBOULEH

1. Rinse barley. In a large saucepan, bring barley to a boil with broth and sea salt.
2. Reduce heat to low, cover and cook until all liquid has evaporated, about 40 minutes, or until barley is al dente. Let cool.
3. Roughly chop herbs and arugula. Set aside.
4. Make the dressing: combine walnut oil, olive oil and balsamic vinegar. Set aside.

MEDITERRANEAN-STYLE SAUTÉED TOFU

1. In a large resealable plastic bag, combine cubed tofu with remaining ingredients.
2. Marinate at room temperature at least 30 minutes.
3. In a large skillet over high heat, sauté tofu with marinade until all liquid has evaporated.
4. Keep tofu warm until assembly time.

ASSEMBLY

1. In a large bowl, combine chopped herbs and arugula with the cooled barley.
2. Incorporate tomato confit and dressing.
3. Top with sautéed tofu and serve immediately

Photos : Tango [Vitalité Québec] APRIL 2012

Recipe: Josée Fiset