Wheat-Berry Salad with Grilled Tofu

For Vinaigrette:
1/2 lb tomatoes, chopped
1/4 cup red wine vinegar
1 tbsp balsamic vinegar
2 tsp dijon mustard
2 tsp sugar
1 tsp salt
1/4 tsp black pepper
1/2 cup extra-virgin olive oil

For Marinated Tofu:
1 (14 oz) block extra-fim 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 tsp salt

For Salad:
1/2 lb cherry tomatoes (about 14)
4 yellow bell peppers
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-sized pieces (6 cups)
1 cup torn fresh mint leaves

Special Equipment: 2 wooden skewers, soaked in water for 30 minutes

Make Vinaigrette: Puree 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 or 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.
Pour marinade off tofu and pat dry, then transfer to a plate. Thread tomatoes onto skewers 1/4 in apart. Oil grill rack and grill bell peppers turning occasionally with tongs until skins are blackened, 10 -12 minutes. Transfer to bowl cover with plastic wrap and let steam for 10 minutes.
Grill tomatoes turning over once until blistered and softened, 3-4 minutes.
Oil grill rack well, then grill tofu, until grill marks appear about 3 minutes then turn over and cook another 3 minutes.
Assemble Salad: Stir together tomatoes, celery, scallions, olives, wheat berries and 1/2 cup vinaigrette. Let stand 15 minutes. Peel seed peppers then cut into 1 inch strips. Stir into above mixture. Half pieces of tofu diagonally. Toss lettuce and mint on platter and top with wheat-berry mixture and tofu. Drizzle with vinaigrette. May plate individually to make 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user THAILE.