Wheat-Berry Salad with Grilled Tofu

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 6 cups boston lettuce 
• 3  celery stalks halved lengthwise thinly sliced
• 0.5 pound cherry tomatoes ( 14)
• 2 teaspoons dijon mustard 
• 14 ounce extra tofu thick
• 1 cup mint leaves fresh
• 0.5 cup oil-cured olives black such as kalamata, halved pitted
• 0.5 cup olive oil extra virgin extra-virgin
• 0.3 cup red-wine vinegar 
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 3  spring onion halved lengthwise thinly sliced
• 1 tablespoon soya sauce 
• 2 teaspoons sugar 
• 1 cup tomatoes 
• 0.5 pounds tomatoes chopped
• 1 cup wheat berries (whole-grain wheat)
• 1.5 pounds bell pepper yellow

Equipment

• bowl
• frying pan
• sauce pan
• blender
• grill
• ziploc bags
• spatula
• skewers
• tongs
• grill pan
• broiler pan

Directions

1. Pure all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
2. Combine reserved vinaigrette and soy sauce in a sealable plastic bag.
3. 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.
4. 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.
5. Drain, then return to pan and stir in salt. Cool to room temperature.
6. Prepare grill for direct-heat cooking over hot charcoal.
7. Pour off marinade from tofu and pat dry, then transfer to a plate.
8. Thread tomatoes 1/4 inch apart onto skewers.
9. 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.
10. Transfer to a bowl, then cover and let steam 10 minutes.
11. Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
12. 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.
13. Transfer to a clean plate and cover.
14. Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette.
15. Let stand, uncovered, 15 minutes.
16. Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
17. Halve pieces of tofu diagonally (for a total of 8 triangles).
18. Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu.
19. Drizzle with some vinaigrette; serve remainder on the side.
20. 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.