Every time I walk into Whole Foods I am inspired.
Until recently, I realized that not everyone finds it entertaining to peruse every item in their salad bar and imagine what it would be like to stop there everyday for lunch, and not have to worry about what it would do to their bank account.
When I do make a “salad” from their bar, I have to limit myself on how many different items I add in the container. Sometimes my husband will peek in as I’m grabbing a bite of feta cheese and olives from one salad and fried plantains from another, and wonder how I can get so excited about mixing together so many different foods.
You understand me though, right?
Aaanyways, in my quest of making sure I’m filling my container without getting to the checkout and having the scale read 10 lb., I try to only include my absolute favorite options available.
This is harder than it sounds. Every salad seems to scream out “eat me!” as I walk past. I try to vary it up each time but yet, there’s always one salad that I cannot leave without.
To save money and time, I decided to finally try and recreate the dish on my own. For some reason, however, I could only remember a few ingredients: wheat berries, tofu and edamame. I decided to use that as my inspiration and create my own dish!
This was my first time cooking with wheat berries (found in the bulk section), and I loved their nutty and grainy flavor.
While I may not have exactly recreated the same dish I crave time and time again, I made a new recipe that I will definitely be enjoying at home on a regular basis. It’s light, fresh, and filling and is one of those dishes that leaves you feeling energized and not weighed-down.
Tofu and Wheat Berry Salad
Keywords: saute entree side vegetarian vegan beans tofu rice
Ingredients
- 1 cup wheat berries
- 1/2 cup brown rice
- 2 tbs. toasted sesame oil
- 1/4 cup low-sodium soy sauce
- Grated ginger, to taste
- 3/4 cup chopped carrots
- 1/2 cup shelled edamame
- 4 oz. extra-firm tofu
- Fresh parsley, chopped
Instructions
1. In medium pot, add 2 cups water and wheat berries. Bring to a boil reduce heat and simmer, 25 minutes, under water is absorbed and wheat berries are tender and chewy. In separate pot or rice cooker, cook rice according to package directions.
2. In small bowl, mix together sesame oil, soy sauce and ginger. Heat half the mixture in a large skillet over medium-high heat. Add carrots and tofu and cook, stirring frequently, about 5-6 minutes. Add edamame and cook additional minute, until heated through.
3. Mix together all ingredients, including remaining soy sauce mixture. Top with fresh parsley; serve and enjoy.
~Has a dish at a restaurant ever inspired you to create a recipe at home?
