Rice, barley, and spelt with pepper and tofu sauce

Name: Rice, barley, and spelt with pepper and tofu sauce
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Spelt 1 cup; Pearl barley ½ cup; Carnaroli rice ½ cup; Saffron 1 bag; Vegetable broth 4 ¼ cups; Shallot 2 oz; Extra virgin olive oil 2.7 tbsp; Fine salt 1 pinch; Black pepper 1 pinch; Red peppers 1 cup; Yellow peppers 5.3 oz; Tofu (1 block) 6.3 oz; Thyme 4 sprigs

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412

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 412
Carbohydrates g 59.3
of which sugars g 5.2
Protein g 12.7
Fats g 13.7
of which saturated fat g 1.7
Fiber g 6.2
Sodium mg 1013

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Serving: 4
Cost: Very low

PRESENTATION

A bright mix of rice, barley, and spelt makes this modern vegan main dish stand out at any family table. Colorful grains give a rich and wholesome presentation, while tofu pieces add that soft, satisfying texture everyone likes. Families often comment on the comforting way each bite combines the nutty chew of barley with the familiar warmth of rice, something that feels classic but fresh. Creamy pepper and tofu sauce brings a DELICIOUS savory kick that keeps every forkful interesting...and even picky eaters perk up once the meal gets going. For busy weeknights or weekend lunches, this vegan bowl is easy to love—fills up a plate with color and stays hearty right through the last portion. Home cooks appreciate how well the grains and sauce work together, offering upbeat vegan recipes that never feel boring or bland. The appeal is clear at first glance: soft tofu, bright sauce, and lots of texture that turns a regular meal into something memorable (lots of families even choose this for potlucks or simple plant-based celebrations). The visual mix alone makes you feel like a pretty thoughtful cook, even without extra effort—the moist, fluffy grains keep everyone satisfied, and the tofu stir fry element gives it a familiar, family-friendly vibe.

Busy families often need practical food, and this rice and barley recipe checks every box. The combination thrives in meal prep since grains like spelt and barley stay good and moist for days, making leftovers taste just as great as the first serving. Kids and parents both find the creamy tofu sauce tasty (not too strong, but enough to add interest), while those exploring more vegan recipes love how approachable plant-based eating becomes with flavors like this. Works for weekday dinners, packed lunches, or even as a crowd-pleasing party dish—just scoop and serve, or let people build their own bowls buffet-style. Try with extra veggies on top, a squeeze of lemon, or even tuck it next to a fresh salad—so versatile, it fits whatever your meal plan needs. Home cooks trust this for reliable, no-fuss results, and it definitely delivers: healthy, filling, adaptable, and simple. As a main or side, this vegan favorite brings easy harmony to dinner, offering comfort along with nutrition for every member of the family. Make it your next go-to for tasty vegan meals that fit right into busy family life and keep everyone happy.

How to prepare Rice, barley, and spelt with pepper and tofu sauce

To prepare the rice, barley, and spelt in pepper and tofu sauce, first, start with the preparation of the peppers. Take the peppers, wash them, and dry them. Then place them on a baking tray lined with parchment paper and place them in a preheated static oven at 482°F (250°C) for about 25 minutes 1. Occasionally turn the peppers while they cook in the oven to allow for even cooking. When they are cooked, that is when the skin begins to come off, remove the peppers from the oven and place them in a plastic food bag to sweat 2. When they have reached room temperature, open the bag and peel them 3.

Cut the peppers in half and remove the external stem, internal seeds, and white filaments. Take the halved pepper and cut it into strips and then into small squares 4. Meanwhile, clean and finely chop the shallot 5. Take a saucepan and sprinkle it with 2 tablespoons of oil. At this point, fry the shallot in the saucepan and let it wilt. Add some water to help the shallot wilt better 6.

Then take the pearl barley and, using a sieve, rinse it in plenty of water 7. Once drained, pour it into the saucepan and toast it for a few minutes over low heat 8. Add a little vegetable broth to the barley and let the barley cook for another 4 minutes 9, stirring to prevent it from sticking to the bottom and to ensure even cooking.

At this point, take the spelt and rinse it in plenty of water, using a sieve 10. Then, add it to the barley while it is cooking in the saucepan 11 and also add the rice 12.

Cook the three grains by adding the broth little by little 13. Dissolve the saffron sachet in a small bowl with some broth 14. When it is completely dissolved and free of lumps, add it to the grains that are cooking 15. Salt and pepper. Continue cooking by adding broth gradually.

While the grains are cooking, take the tofu and cut it first into horizontal strips and then into small cubes 16. Once you have cut the tofu, take a non-stick pan and pour in two tablespoons of oil. Then add the cubed tofu 17 and adjust with salt and pepper. Now add the diced peppers 18.

Brown the peppers and tofu well. Incorporate the tofu and peppers to the grains 19, letting everything sauté together for a few seconds and adding finely chopped thyme 20: serve your rice, barley, and spelt in pepper and tofu sauce immediately and enjoy 21.

Storage

Rice, barley, and spelt in pepper and tofu sauce can be stored in the refrigerator for up to 2 days in an airtight container once cooked. Freezing is not recommended.

Advice

If you don't have time to cook the peppers, you can opt for jarred grilled and peeled peppers, in oil or natural.

If you prefer, you can use red lentil tofu, a tasty homemade legume-based variant!

Curiosity

Tofu is a food derived from soy (specifically from curdled soy milk) and is an excellent meat substitute in vegetarian recipes.
Tofu is rich in calcium, easy to digest, and reduces bad cholesterol.

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