This one really turned out pretty. And tasty too! I love coming up with new flavor combinations for different grains. I must have a dozen for wheatberries alone. This one is tangy and fresh and goes perfectly with BBQ Tofu.
The tofu was a bit of a challenge, mostly because I hadn’t done it this way before. I wanted the BBQ flavor throughout and I wanted the ooey gooey BBQ sauce on the outside too. I did some research and found out from Vegan Dad that the best way to go would be to put the pre-cut tofu into a ziploc bag, add BBQ sauce and freeze solid. Then I would need to thaw it and press it before cooking it. I don’t like my tofu to be too wet, so I pressed it first, then cut, bagged and bbq’d it and stuck it in the freezer. The method does work well, but I didn’t let it freeze solid so I didn’t get the deepest flavor out of it. It was very bbq’y, but the sauce didn’t reach the center of the tofu. Maybe next time.
This recipe serves four.
- 1 block of extra firm tofu
- 1 cup of your favorite bbq sauce
- 1/2 cup of dry Wheatberries
- 1 3/4 cup Water
- 1 cup fresh corn kernels
- 1 cup fresh tomatoes, diced
- 1/2 cup Red Onion, diced
- 1 Fresh Jalapeno, finely diced
- 1 cup Cilantro, roughly chopped
- 2 Limes, for both zest and juice
- 2-4 Tbsp. Olive Oil, to your taste preference
- Sea Salt and Fresh Cracked Pepper
- 4 cups lettuce of your choice
A couple of days before you want to make this, set up your tofu and bbq sauce in a freezer bag and let freeze solid. With my freezer, it needed two days to freeze solid and another two days to thaw completely. Remove the tofu from the package, cut in half on the thin side, making two large rectangles. Lay the two pieces on a large dinner plate, cover with a layer of parchment paper or paper towel and a small cutting board. Top that with a cast iron skillet or two and press the extra liquid out of the tofu. This should take about 30 minutes. Once you’ve done this, add the tofu to a ziplock bag that allows the pieces to lay flat, side by side. Add the BBQ sauce, seal up and put in your freezer. Remember to take it out in time for it thaw completely before using. You’ll also want to press it again before cooking it.
You can make the wheatberry salad a couple of days in advance if you like. I wouldn’t go more than two days though.
In a medium pot add the wheatberries, water and salt to taste. Bring to a boil, reduce heat to low, cover and let simmer for about an hour. After an hour, take a couple out of the pot, let them cool and see if the texture is right for you. It should feel al dente on the outside with a nice chewy inside. Once cooked, rinse under cold water and set aside to drain.
Meanwhile, in a large bowl mix together the corn, tomatoes, onion, jalapeno, cilantro, lime zest, lime juice, olive oil, salt and pepper. You’ll want to be sure to taste as you go with the lime juice, olive oil and salt and pepper in order to insure the taste suits your preference. I generally like a bit more lime juice so that it gives a little punch. Once the wheatberries have cooled completely, add to the corn mixture and combine well. Refrigerate until it’s time to serve.
To grill the tofu you’ll want to be sure that you have a non-stick surface, whether non-stick grill pan or well seasoned cast iron grill pan or an outdoor grill. Heat your pan over medium/high heat. Once the tofu has thawed completely and been pressed to remove excess moisture, add to the grill pan. Let the tofu cook for a few minutes on each side until you have nice deep grill marks on both sides. At this point you’ll need to brush the tofu with bbq sauce on both sides and let it cook until it gets a little ooey gooey, flipping once. Remove from heat and set aside.
Lay 1 cup of salad greens on each plate and top that with a healthy serving of wheatberry salad. Top the wheatberry salad with the grilled bbq tofu and enjoy!