Mediterranean Barley with Tofu, Olives, Sundried Tomatoes and Capers Print Email

barley, cooked
tofu, diced
small black olives
sun-dried tomatoes, soaked and finely chopped
capers in salt, soaked and drained of their excess salt
chili pepper, ground or in flakes
lemon juice
extra-virgin olive oil

- Fry the tofu slowly in olive oil with chili pepper and lemon juice until crunchy.
- Mix olives, capers and tomatoes with the barley and stir.
- Add tofu, mix and serve.