Wheat-Berry Salad with Grilled Tofu
Special equipment: 2 (12-inch) wooden skewers, soaked in water for 30 minutes
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
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.