Roasted Squash and Barley Risotto with Tofu

Being that it is disgustingly cold in Minnesota right now, I have been big time craving comfort food!  Barley risotto has been on the menu a lot lately and my favorite way to prepare it is with roasted squash!  It is sort of an Italian Asian fusion recipe, being that I make it with tofu for protein, and it contains miso, and tamari, but also the squash, barley and arugula.  But it doesn't matter to me if it has a nationality, it is delicious and warming, full of flavor and comforting!  The barley has a wonderful slightly chewy texture that rice will not give you, the miso a salty flavor, and squash a slightly sweet but still savory note.  If you are chilled to the bone, this is the remedy!  I made it 4 times in a row last week because I enjoyed it so much!  Try it out if you are in need of something seriously good! 

Roasted Squash and Barley Risotto with Tofu

Serves 3

10 oz firm tofu, cut into small squares

3 Tbsp tamari
1 Tbsp honey
1 Tbsp peanut oil
2 cloves garlic, minced

1 medium kabocha squash, cut in half and seeds removed

1/4 cup white miso

1/4 cup nutritional yeast

2 Tbsp tamari
4 cups water
2 Tbsp olive oil
1 large shallot, thinly sliced
1 clove garlic, minced

1 cup pearled barley

1/4 cup mirin

freshly ground pepper

1 tsp dried thyme

1 tsp dried rosemary

sea salt

2 cups arugula

Preheat oven to 475 degrees.  Line 2 baking sheets with foil and spray with nonstick spray.  In a medium bowl, combine tofu, tamari, honey, peanut oil, and garlic, and toss to coat tofu well.  Spread out on one of the baking sheets and sprinkle with sea salt.  Roast in the oven for about 15 minutes, until crunchy at the edges, and browned.  Meanwhile, place squash cut side down on the other baking sheet and roast in the oven for about 30 minutes until tender.  When roasted remove from oven and let cool slightly, then remove skin, and cut into large dice.  To make risotto, in a medium stock pot, combine miso, nutritional yeast, tamari, and water and heat on medium until miso dissolves, then lower to a simmer. In another large pot, heat olive oil and add shallot and saute until very soft, and starting to caramelize, about 7 minutes. Add garlic and barley and cook until barley is fragrant, about 1-2 minutes. Add wine to deglaze, then a little pepper to taste as well as about 1/2 cup miso broth, and thyme. Let barley absorb broth, then add another half cup, stirring often, until all the broth has been used up. When barley is cooked through, and all broth has been used, stir in tofu, roasted squash and arugula.  Add sea salt if desired (I didn't need any as it was salty enough without it) .