Edamame Barley Bowl

Edamame Barley Bowl

Loaded with fresh flavors and filling, plant-based protein, this hearty bowl will keep you satisfied until your next meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, lunch
Servings 4


  • 1 package (14 oz.) extra-firm tofu drained on paper towels
  • 1/4 cup tamari
  • 1 tbsp toasted sesame oil
  • 2 tbsp lemon juice
  • 3 cups cooked barley
  • 2 cups baby arugula
  • 1 cup shelled edamame thawed (if frozen)
  • 1 thinly sliced avocado


  • Preheat oven to 425°F. Prepare baking sheet with parchment paper.
  • Cut tofu into ½” cubes; arrange in single layer on prepared baking sheet. Bake 15 to 20 minutes, until crisp and golden, tossing halfway through. Set aside to cool slightly.
  • In small bowl, combine tamari, sesame oil and lemon juice.
  • Divide barley, arugula and edamame into four bowls. Top with tofu and avocado. Drizzle with dressing.
  • Refrigerate leftovers.
Keyword Kroger
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