Mushroom, Broccoli & Baked Tofu Salad with Grains (Brown Rice or Barley)

I tried this on a whim from a cookbook, subbing out the original recipe's green beans for broccoli and I was pleasantly surprised. This is a hearty salad, especially when served warm.  I think it would be a great Thanksgiving or other Fall potluck type dish. And it's vegan!

The only downside is assembling all the parts-- it's best to do this in phases (i.e. steam a bunch of broccoli for a meal and save some for this salad; use leftover rice/barley from a prior meal).

Method:
Make the baked teriykai tofu cubes.

Roast, sautee or grill quartered mushrooms until they've lost their extra moisture (I roasted mine in the oven for the last 10-15 minutes with the tofu).

Steam or bake the broccoli.

Cook up some brown rice or barley (or warm up leftovers).

Make the dressing by combining:
1/4 C rice vinegar  (komezu)
2 TB sesame oil
2 TB soy sauce
1 TB brown sugar
2 tea grated ginger
garlic (grated fresh or garlic powder)

Assemble the salad:
cooked grains
baked tofu cubes
roasted mushrooms
roasted/steamed broccoli 
chopped green onion /scallion

Serve warm!