Wheat Berries with Crispy Tofu, Grapes, Arugula & Feta from The Weekday Vegetarian

Here at MG, we have fallen for cookbook author Jenny Rosenstrach’s latest cookbook called The Weekday Vegetarian.  We love it so much that we bought it to sell it at the store. As so many of us try to incorporate more “plant-based” meals into our cooking, this cookbook has countless, meat-free, and delicious recipes easy enough to whip up any night of the week.  Recently, we made this salad which we couldn't get enough of!!!

Honey-Ginger Vinaigrette (dressing lasts up to 2 weeks in refrigerator)

Shake all ingredients in a small jar, adding olive oil last which as you shake or whisk will emulsify

1 TB honey
¼ cup white balsamic vinegar
¼ tsp ground ginger
Kosher salt and freshly ground pepper to taste
⅓ cup extra virgin olive oil

Salad Ingredients

1 cup uncooked wheat berries
Kosher salt
1 (14-15 oz) block extra-firm tofu, pressed, drained and cut into 1/2 -inch cubes
3 TBS extra virgin olive oil
2 TBS soy sauce
1 TB cornstarch
3 cups arugula
1 cup crumbled feta
1 cup halved red grapes
1 medium carrot shaved into ribbons
1 bunch scallions (about 2/3 cup)
¼ cup whole shelled pistachios

Preheat oven to 425.  Line a sheet pan with parchment paper. 

Add the wheat berries to a medium pot, covering them with water by 2 inches.  Add some salt and simmer, stirring every 6 to 8 minutes, until the grains are tender, not tough.  The cook time varies and can take up to 1 hour for the grains to become tender.  Start checking after 30 minutes.  Drain the wheat berries in a colander and rinse under cold water, then drain again.  Transfer them to a large bowl.

While the wheat berries are cooking, toss the tofu with olive oil, soy sauce, and cornstarch.  Place the tofu on the prepared sheet pan and bake until golden and crispy around the edges, about 20 minutes.  Remove from the oven and set aside to cool.

Add the cooled tofu to the wheat berries, then toss in the arugula, feta, grapes, carrot, scallions, pistachios, and vinaigrette and serve! (*** just as delicious if you skip the addition of tofu)