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Wheat-Berry Salad with Grilled Tofu

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Wheat-Berry Salad with Grilled Tofu

Wheat-Berry Salad with Grilled Tofu

amanda

Equipment

  • - Kitchen Knife Set: Essential for cutting vegetables and fruits, as well as preparing ingredients like wheat berries and grilled tofu.

  • - Cutting Board: Used in conjunction with a kitchen knife set for safe food preparation.

  • - Mortar & Pestle (Optional): Useful for crushing spices or creating a homemade dressing if one prefers not using store-bought options.

  • - Grill Pan: Necessary for grilling tofu, providing the desired texture and flavor to complement the wheat berry salad.

  • - Strainer (Fine Mesh): Useful for rinsing grains like wheat berries thoroughly before cooking them.

  • - Large Pot with Lid: Ideal for soaking and boiling wheat berries, ensuring they are properly cooked and tender.

  • - Measuring Cups & Spoons Set: Important for accurately measuring ingredients like wheat berries, tofu, olive oil, etc.

  • - Mixing Bowl (Large): Used for mixing salad components such as wheat berries with dressings and other vegetables.

  • - Salad Spinner (Optional): Helps in properly drying rinsed lettuce or greens which might be included in the recipe, though not specifically mentioned.

  • - Can Opener: Handy for opening canned goods that could be used as additional ingredients (e.g., chickpeas).

  • - Kitchen Timer: Useful for keeping track of time during the grilling process and boiling wheat berries to ensure they are cooked perfectly.

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

  • 2 (12-inch) wooden skewers, soaked in water for 30 minutes

Instructions

1

Instruction 1

Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
2

Instruction 2

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

Instruction 3

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

Instruction 4

Prepare grill for direct-heat cooking over hot charcoal.
5

Instruction 5

Pour off marinade from tofu and pat dry, then transfer to a plate.
6

Instruction 6

Thread tomatoes 1/4 inch apart onto skewers.
7

Instruction 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

Instruction 8

Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
9

Instruction 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

Instruction 10

Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.
11

Instruction 11

Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
12

Instruction 12

Halve pieces of tofu diagonally (for a total of 8 triangles).
13

Instruction 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.
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