Wheat-Berry Salad with Grilled Tofu

Ingredients for Wheat-Berry Salad with Grilled Tofu

• 230g tomatoes, chopped

• 60ml red-wine vinegar

• 1 matsked balsamvinäger

• 2 teskedar dijonsenap

• 2 teskedar socker

• 1 tesked salt

• 1/4 teskedar svartpeppar

• 120 ml extra jungfruolja

• 1 (400g) block extra-firm tofu, cut crosswise into 4 thick slices

• 240ml reserved tomato vinaigrette

• 1 matsked sojasås

• 240ml wheat berries (whole-grain wheat)

• 1/2 teskedar salt

• 230g cherry tomatoes (about 14)

• 4 yellow peppers (675g)

• 3 celery ribs, halved lengthwise and thinly sliced

• 3 spring onions, halved lengthwise and thinly sliced

• 120ml 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

How to make Wheat-Berry Salad with Grilled Tofu

Purée all vinaigrette ingredients in a blender. Reserve 240ml vinaigrette for marinating 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.

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.

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 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, spring onions, olives, wheat berries, and 120ml 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.

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