Five Spice Barley, Kale & Tofu

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 8

Serving Size: 6 ounces

Ingredients

1 tablespoon Cajun spice
14 ounces Tofu, extra-firm, drained, pressed, and cut into ½ inch cubes
¼ cup Olive oil
1 cup Onion, yellow or white, medium dice
18 cups (3 pounds) Kale, fresh, stemmed
8 ¾ cups cooked (1 pound dry) Barley, cooked
2 tablespoons Chinese Five Spice Powder
1 teaspoon Salt
1 teaspoon Black pepper
8 ounces Parsley, fresh, chopped

Preparation

1. Brush tofu with oil and sprinkle Cajun spice.
2. Heat oven to 400 degrees Fahrenheit. Roast tofu in oven for 10 minutes, flipping over and roasting for another 10 minutes.
3. Add oil to a pan and sweat onions for 5 minutes. Add kale and wilt.
4. Add cooked barley, Chinese Five Spice Powder, salt and pepper.
5. Toss baked tofu on top of barley mixture and serve.

Serving information

6 ounce serving garnished with 1 ounce of fresh chopped parsley.

Nutrition information

Calories: 422 Total Fat: 11.7g Saturated Fat: 1.8g Monounsaturated Fat: 5.9g Polyunsaturated Fat: 2.9g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 61.7g Fiber: 17g Total Sugars: 5.5g Protein: 17.6g Sodium: 581mg Vitamin A: 1309μg Vitamin C: 206mg Calcium: 368mg Iron: 6mg Folate: 75μg