Freekeh with Grilled Tofu and Miso-Lime DressingIt’s fun to assemble a salad. This defines the split between the people who cook and eat and the people who just eat. We who experience the joy of salad building know a certain delight. The “Freekeh with Grilled Tofu and Miso-Lime Dressing,” from the August 2016 issue of Food & Wine, asks us to build it and make it delicious.

I’ve sung the freekeh song before: it’s a hearty and nutty grain that I cooked in 30 minutes, here. “Grilling” slabs of tofu, in a pan on my stove top, is always gratifying.

Try jazzing up the oily dressing for this salad (or cut back on the canola oil altogether). I used fresh dill instead of mint and I indulged in pulling together my own furikake mix: toasted black sesame seeds, hiziki seaweed, and bonito flakes.

Become a salad builder.

Stringbeans (8 oz.) = $1.36
Firm Tofu (14 oz.) = $1.67
Suyo Cucumbers (2.07 lbs.) = $6.63

PREP TIME: 20-30 minutes to cook freekeh while you grill tofu and assemble the salad
TASTE: nutty freekeh + tofu + miso-lime dressing + furikake

Next time, I’ll delve into the “Cod with Shiitake-Bacon Crust and Arugula Salad,” from the August 2016 issue of Cooking Light. Come back to my site next week, to see a simple and perfect meal.