Wheat Berry Salad With Grilled Tofu Food

WHEAT-BERRY SALAD WITH GRILLED TOFU

Steps:

• 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.

WHEAT BERRY SALAD WITH ZING

Steps:

• In a medium saucepan combine water and wheat berries.
• Bring to a boil, reduce heat to a simmer.
• Cover and cook 50 minutes or until tender (like barley).
• Drain any remaining liquid.
• Stir in black beans, mango, orange, onion, carrot, pepper, chutney, vinegar, sesame oil and ginger.
• Toss well, salt to taste.
• Add avocado.
• Make a nest of cabbage on 4 plates.
• Fill with wheat berry mixture.
• Sprinkle with black sesame seeds.
• Serve at room temp or chilled.

WHEAT BERRY SALAD WITH GOAT CHEESE

Steps:

• Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
• Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
• Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.