Lemon-Soy Edamame Barley Bowl

• 4 cups cooked pearl or hulled barley
• 1 1/2 cups shelled, organic edamame
• 2 cup wild baby arugula
• 2 blocks savory, baked, organic tofu (firm or extra-firm), cut into 3/4-inch cubes
• 1 ripe avocado, halved and thinly sliced
• 4 tablespoons low-sodium tamari soy sauce
• 2 tablespoons toasted sesame oil
• juice of 1 lemon
• 1 tablespoon dried oregano
• 1 teaspoon finely grated lemon zest (optional)

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

pearl, edamame, wild baby arugula, blocks savory, avocado, soy sauce, sesame oil, lemon, oregano, lemon zest

Taken from www.foodrepublic.com/recipes/lemon-soy-edamame-barley-bowl/ (may not work)