Honey Dijon Tofu Salad
with barley / tomatoes
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Mustard, Dijon - 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 4 Tbsp + 1 Tbsp
- Bread, sandwich - 2 slices , 2” / 5 cm cubes
- Oil, cooking - 1 Tbsp
- Barley, hulled and uncooked - 2/3 cup
- Celery - 2 stalks , sliced
- Tomatoes, cherry or grape - 1 cup , halved
- Spinach, baby - 8 oz
Barley - (Skip if barley was made ahead for Tuesday.) Bring a saucepan of water to boil. Salt water generously and add barley. Cook for 45 to 55 minutes, until tender but not soggy. (Can be done up to 5 days ahead)
Make vinaigrette - If prepping right before cooking, get oven heating before continuing with prep. Whisk together mustard, honey, and vinegar. Add first portion of olive oil while whisking. (Can be done up to 5 days ahead)
Celery - Slice celery. (Can be done up to 4 days ahead)
Bread / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Heat oven to 400F / 204C degrees.
Spread bread cubes out on a sheet pan. Drizzle with second portion of olive oil and season with some salt and pepper.
Toast until bread is golden and crisp, shaking pan halfway through cooking, 8 to 10 minutes.
Season tofu with some salt and pepper.
Heat a nonstick pan over medium heat. Add cooking oil and then tofu to heated oil. Sear tofu on all sides until golden brown, 6 to 8 minutes. In the last minute of cooking add 1 Tbsp / 15 mL of vinaigrette (for 4 servings; adjust if customizing).
If you’d like the barley warm, reheat in the microwave (you can also serve it at room temperature).
Assemble salad by topping spinach with barley, celery, tomatoes, croutons, and tofu. Add vinaigrette until dressed to your liking. Enjoy!