Crispy Tofu Bowls with Grapes, Arugula, and Honey-Ginger Vinaigrette
 
 
In these hearty vegetarian tofu bowls, tofu is baked in the oven until crispy and then paired with whole grains, grapes, arugula, feta, and a honey-ginger vinaigrette.
Yield: 4 servings
Ingredients
For the honey-ginger vinaigrette
  • 1 tbsp honey
  • ¼ cup white balsamic vinegar
  • 1 tsp finely grated peeled fresh ginger
  • salt and black pepper, to taste
  • ⅓ cup olive oil
For the bowls
  • 1 cup uncooked wheat berries
  • kosher salt
  • 2 (10 oz) blocks extra firm tofu, drained and cut into ½-inch cubes
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 5 oz arugula
  • 4 oz feta, crumbled
  • 2 cups halved red seedless grapes
  • ½ cup grated carrot
  • 1 bunch scallions, white and light green parts only, minced
  • ¼ cup whole shelled pistachios
Instructions
For the honey-ginger vinaigrette
  1. In a medium bowl, whisk together the honey, vinegar, ginger, salt, and black pepper. Slowly pour in the olive oil, whisking constantly, until creamy and emulsified. Season again to taste. Set aside.
For the bowls
  1. Heat oven to 425F. Line a sheet pan with parchment paper and set aside.
  2. Cook the wheat berries according to package directions. Drain and rinse, then drain again. Transfer to a large bowl and set aside.
  3. Meanwhile, to prepare the tofu toss it with the olive oil, soy sauce, and cornstarch. Spread on the prepared sheet pan in a single layer. Bake for 20 minutes or until golden and crisp around the edges. Set aside to cool slightly.
  4. When ready to eat, add the tofu to the bowl with the wheat berries. Mix in the arugula, feta, grapes, carrot, scallions, and pistachios. Add the vinaigrette and toss to combine just before serving.
Notes
Recipe adapted slightly from The Weekday Vegetarians
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/01/crispy-tofu-bowls-with-grapes-arugula-and-honey-ginger-vinaigrette.html