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Preheat the oven to 220°C
Combine the harissa and soy sauce in a large bowl
Add the torn tofu and drained chickpeas to the bowl and toss to coat well
Add the tofu and chickpeas, sweet potato, red pepper and red onion to a large baking tray
Drizzle with olive oil, season with salt and pepper
Roast for 35-40 minutes until charred in places and vegetables are tender
Optionally drizzle over an extra tbsp of maple syrup 5 minutes from the end to caramelise
Meanwhile, cook the pearl barley in well-salted water according to packet instructions
Drain the barley well and allow to steam dry slightly
Whisk together the wholegrain mustard, maple syrup, apple cider vinegar and a pinch of salt until smooth and emulsified
Divide the barley and salad between bowls
Top with the roasted tofu, chickpeas and vegetables
Spoon over the dressing and serve warm or at room temperature