Wheat-Berry Salad with Grilled Tofu |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course. Ingredients:
1/2 pounds tomatoes, chopped |
1/4 cup red-wine vinegar |
1 tablespoon balsamic vinegar |
2 teaspoons dijon mustard |
2 teaspoons sugar |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup extra-virgin olive oil |
1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices |
1 cup reserved tomato vinaigrette |
1 tablespoon soy sauce |
1 cup wheat berries (whole-grain wheat) |
1/2 teaspoon salt |
1/2 pound cherry tomatoes (about 14) |
4 yellow bell peppers (1 1/2 pounds) |
3 celery ribs, halved lengthwise and thinly sliced |
3 scallions, halved lengthwise and thinly sliced |
1/2 cup pitted brine-cured black olives, such as kalamata, halved |
1 head boston lettuce, torn into bite-size pieces (6 cups) |
1 cup torn fresh mint leaves |
Directions:
1. Make vinaigrette: Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
2. Marinate tofu: Combine reserved vinaigrette and soy sauce in a sealable plastic bag. Add tofu, seal bag, and turn to coat. Marinate, chilled, turning bag over occasionally, at least 30 minutes and up to 1 day. Bring to room temperature, about 30 minutes, before grilling.
3. Cook wheat berries: Simmer wheat berries in unsalted water in a 2- to 3-quart saucepan, partially covered, until tender but still chewy, 1 1/4 to 1 1/2 hours. Drain, then return to pan and stir in salt. Cool to room temperature.
4. Grill peppers, tomatoes, and tofu: Prepare grill for direct-heat cooking over hot charcoal.
5. Pour off marinade from tofu and pat dry, then transfer to a plate.
6. Thread tomatoes 1/4 inch apart onto skewers.
7. Oil grill rack and grill bell peppers, covered only if using a gas grill, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes.
8. Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
9. Oil grill rack well, then grill tofu, covered only if using a gas grill, until grill marks appear, about 3 minutes. Loosen tofu with a metal spatula, then turn over and grill until heated through and grill marks appear, about 3 minutes more. Transfer to a clean plate and cover.
10. Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.
11. Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
12. Halve pieces of tofu diagonally (for a total of 8 triangles).
13. Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.
14. Cooks' note: If you aren't able to grill outdoors, you can cook the tofu and tomatoes in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan. Bell peppers can be broiled on rack of a broiler pan about 2 inches from heat, turning over once, 10 to 20 minutes.
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