Wheat-Berry Salad with Grilled Tofu

Recipe Photo: Wheat-Berry Salad with Grilled Tofu
Author
Katie Kambridge
Source of Recipe
Gourmet | June 2007
Recipe Description

Special equipment: 2 (12-inch) wooden skewers, soaked in water for 30 minutes 

Ingredients

For vinaigrette

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

For marinated tofu

1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices

1 cup reserved tomato vinaigrette

1 tablespoon soy sauce

For wheat berries

1 cup wheat berries (whole-grain wheat)

1/2 teaspoon salt

For salad

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  

 

Preparation

Make vinaigrette:

Purée all vinaigrette ingredients in a blender.

Reserve 1 cup vinaigrette for marinating tofu.

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.

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.

Grill peppers, tomatoes, and tofu:

Prepare grill for direct-heat cooking over hot charcoal.

Pour off marinade from tofu and pat dry, then transfer to a plate.

Thread tomatoes 1/4 inch apart onto skewers.

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.

Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.

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.

Assemble salad:

Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette.

Let stand, uncovered, 15 minutes.

Peel and seed peppers, then cut into 1-inch-wide strips.

Stir into wheat-berry mixture.

Halve pieces of tofu diagonally (for a total of 8 triangles).

Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.

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. 

 

Type of Meal