Autumn Tofu Bowl with Creamy Lemon Dressing

For the barley:

For every ½ cup of barley, use 1 cup of liquid. Rinse the barley. In a pot, heat a drizzle of vegetable oil, add the barley and coat well. Season with salt. Add the liquid, cover and bring to a boil. Reduce to low heat and cook for 30 minutes.

For the butternut squash:

Preheat the oven to 450°F.

Peel the squash, cut it in half lengthwise and remove the seeds. Dice the flesh. Spread the desired amount on a baking sheet, season with salt and pepper, drizzle with olive oil and toss to coat. Bake for about 15 minutes, stirring every 5 minutes so all sides are golden. Set aside.

For the tofu:

Cut the tofu block into medium-sized cubes. Let marinate for 2 hours (or 24 hours for more flavor).

Cook the drained tofu in a non-stick skillet with oil for about 8–12 minutes, or until the pieces are golden, flipping halfway through. Remove and set aside. Add the marinade and reduce slightly. Add the tofu pieces back and coat well.

Make the dressing.

Prepare the remaining ingredients.

Assemble the bowls, drizzle with dressing and serve.