Wheat-Berry Salad With Grilled Tofu

• 1/2 pounds tomatoes, chopped
• 1/4 cup red-wine vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra-virgin olive oil
• 1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices
• 1 cup reserved tomato vinaigrette
• 1 tablespoon soy sauce
• 1 cup wheat berries (whole-grain wheat)
• 1/2 teaspoon salt
• 1/2 pound cherry tomatoes (about 14)
• 4 yellow bell peppers (1 1/2 pounds)
• 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-size pieces (6 cups)
• 1 cup torn fresh mint leaves
• 2 (12-inch) wooden skewers, soaked in water for 30 minutes

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

tomatoes, redwine vinegar, balsamic vinegar, mustard, sugar, salt, black pepper, extravirgin olive oil, vinaigrette, soy sauce, berries, salt, tomatoes, yellow bell peppers, celery, scallions, black olives, boston lettuce, mint leaves, wooden skewers

Taken from www.epicurious.com/recipes/food/views/wheat-berry-salad-with-grilled-tofu-238674 (may not work)