My Favorite Kind of Text Exchange


Andy:
 Office is closing early. Be home by 3:00.
Me: OMGCAN YOU PLEEEEASE MAKE DINNER TONIGHT?
Andy: What do we have?
Me: I bought ingreds to replicate that tofu wheat berry salad we had at Honeygrow last week
Andy: OK, done
Me: YASSSSSSSS. Be home by 6:00. Can you also do the track carpool? 🙏🏻 🙏🏻 🙏🏻


Loaded Wheat Berry Salad with Tofu and Pickled Peppers
Serves 4

1 14-ounce package extra firm tofu (we like Wildwood brand), cut into cubes as shown (I usually press tofu on a paper-towel-lined plate with a cast iron pan on top, but Andy said he skipped that step! Go figure!)
1 tablespoon cornstarch
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
kosher salt & freshly ground pepper
1 1/2 cups wheat berries
1/2 cup shelled edamame
1/2 cup pickled peppadew peppers
1/4 cup roasted cashews
3 tablespoons minced red onion
1/2 cup crumbled feta
1/2 cup matchstick carrots
White Balsamic Vinaigrette (see below)

In a mixing bowl, toss tofu with cornstarch, paprika, garlic, salt and pepper until fully coated. Place on a parchment-paper lined baking sheet and roast at 425°F for 15 minutes. Let cool.

Cook wheat berries according to package directions, being sure to salt the water. They usually simmer for about 30-35 minutes. (Andy toasted them on a baking sheet in a 325°F oven for 10 minutes before simmering if you’re feeling it.) Drain berries and let cool slightly.

Toss wheat berries with roasted tofu and remaining ingredients. (Feel free to adjust amounts to personal taste.)

White Balsamic Vinaigrette: Whisk together 1 teaspoon Dijon, 1/4 cup white balsamic vinegar, 1/4 teaspoon Sriracha, kosher salt, freshly ground pepper, 1/4 teaspoon sugar. Whisk in 1/2 cup olive oil until emulsified.

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15 Comments

Susan

Trader Joe’s has a new (or else I just found it) Tofu that is even more firm, it’s labeled as High Protein, and it doesn’t come packed it in water. It doesn’t need pressing at all and it seems to roast up faster in the oven than the standard extra firm as well.

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Lisa

This is right up my alley! I don’t have white balsamic, would champagne vinager be a ok substitute? Thanks!

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Meagan

I’m making this right now and can’t wait to eat it. What is the ideal temperature to serve this?

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Meagan

Update: I served it cool/room temp and it was great! My only change was to use brown rice (that I cooled on parchment paper so it wouldn’t be too sticky) to make it gluten free.

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Ttrockwood

Gold star Andy! Sounds like a great easy meal- i love the chew of wheat berries but farro seems easier for me to find. Actually sounds like the perfect make ahead lunch option, I can’t have feta and will just omit that and keep the dressing seperate

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Chuck Boose

Jenny, You really need to simplify your life by purchasing a Tofu press from Amazon- or someplace. If you serve tofu more than once every month or so this tool is an absolute eyeopener. So easy to use and clean. Im guessing you may have heard this advice before and resisted. Really- I found this to be SO helpful! It is SO worth the price! https://www.amazon.com/Gourmet-Tofu-Press-Marinating-Dish/dp/B002QO5LY8/ref=sr_1_3?crid=UVK45R32GP6N&keywords=tofuxpress+tofu+press&qid=1554242849&s=gateway&sprefix=tofu+express%2Caps%2C145&sr=8-3

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