Name: Lemon-Soy Edamame Barley Bowl
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 tablespoons low-sodium tamari soy sauce; 2 tablespoons sesame oil; Juice of 1 lemon; 1 tablespoon dried oregano; 1 teaspoon finely grated lemon zest, optional; 4 cups cooked pearl or hulled barley; 1 1/2 cups shelled organic edamame; 2 cups wild baby arugula; 2 8-oz. blocks savory, baked organic tofu (firm or extra firm), patted dry and cut into 3/4-inch cubes; 1 ripe avocado, halved and thinly slice

1. In a large bowl, whisk together tamari soy sauce, sesame oil, lemon juice, oregano and lemon zest, if desired, until well combined. Add slightly cooled cooked barley to bowl and stir to coat. 2. Add edamame and arugula to bowl with barley mixture and toss gently to combine. Divide salad among 4 bowls, top with tofu and avocado slices and serve.

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Lemon-Soy Edamame Barley Bowl

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