Andy: Office is closing early. Be home by 3:00.
Me: OMG. CAN 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? 🙏🏻 🙏🏻 🙏🏻
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.