2000s Recipes + Menus

Wheat-Berry Salad with Grilled Tofu

Serves4
  • Active time:1 hr
  • Start to finish:3 hr
June 2007
Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

For Vinaigrette

  • 1/2 lb 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-oz) 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)
  • 4 cups water
  • 1/2 teaspoon salt

For Salad

  • 1/2 lb cherry tomatoes (about 14)
  • 4 yellow bell peppers (1 1/2 lb)
  • 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

  • Special equipment:

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

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 (moderately high heat for gas); see “Grilling Procedure.”
  • 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.

Recipe by Gina Marie Miraglia Eriquez

Photograph by Romulo Yanes

Keywords
grilling,
vegetarian,
vegan,
gina marie miraglia eriquez

More 2000s Recipes + Menus

Fiesta Forever

When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.

Follow Us

Subscribe to Gourmet