Pea Stew with Pearl Barley and Smoked Tofu
Gang/Type: Main Dish
Ergibt/Yield: 4 servings
  • 400 g (2 cups) dried green peas
  • 100 g (1/2 cup) pearl barley
  • 1500 ml (6 cups) veggie broth
  • 1 block smoked tofu
  • 1 onion
  • 2 cloves garlic
  • 1 tsp oil
  • 1 tsp savory
  • pepper
  • Bragg’s Liquid Aminos - or Maggi seasoning
To taste:
  1. Soak the peas in cold water for 24 hours, then drain, rinse and bring to boil with pearl barley in veggie broth.
  2. Cube the smoked tofu and the onion, press the garlic. Heat the oil in a pan and fry the tofu until brown. Then add the onion and also fry until browned. At least add the garlic and sautè briefly. Pour into to soup pot and cook with.
  3. Season the soup with savory, pepper and liquid aminos or Maggi seasoning. Let cook for 25 minutes at all and then turn off the stove and let steep for another 10 minutes.
  4. Arrange the stew in four bowls and serve hot. If you like it, stir in some nutritional yeast flakes for the final kick.
Like every good stew this one tastes best the next day.
Recipe by Blueberry Vegan at