Name: Wheat-Berry Salad with Grilled Tofu
Cook time: 1 hour
Total time: 3 hour
Yield: Makes 4 servings
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

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Wheat-Berry Salad with Grilled TofuRomulo Yanes

Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

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.

Recipe notes

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