Roasted Vegetable Tofu and Barley Bowl
Ingredients
- 2 lb. (1 kg) assorted baby beets, tops trimmed to 1/2 inch (12 mm)
- 4 Tbs. (2 fl. oz./60 ml) plus 2 tsp. olive oil
- Kosher salt
- 1 lb. (500 g) broccoli rabe, trimmed
- 2 garlic cloves, smashed
- 1/8 tsp. red pepper flakes
- 4 radishes, trimmed
- 2 large carrots, trimmed
- 1 block (14 oz./440 g) firm tofu, drained, patted dry and cut crosswise into 8 slices 1/2 inch (12 mm) thick
- 8 tsp. harissa paste, plus more for serving
- 3 1/2 cups (5 1/2 oz./160 g) cooked pearl barley
- 1 cup (5 oz./155 g) shelled fresh peas, blanched, or frozen peas, thawed
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