Tofu Tabbouleh

 

Tofu TabboulehIngredients:
1 cup bulgur cracked wheat
2 cups water or vege stock
2 cups English cucumber, small diced
2 cups Italian parsley, chopped
2 cups cherry tomatoes, halved
1/2 cup green onions, chopped
1 12-oz Hodo Firm Tofu, cut into small dice

Dressing:
2 cloves garlic, minced
2 teaspoon Dijon mustard
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon honey or sugar
Black pepperBoil stock or water and pour over bulgur.  Cover and leave to steam for 15 minutes.  Fluff.Whisk dressing ingredients together.

Toss bulgur with tofu, cucumbers, tomatoes and herbs and pour on enough dressing.

Taste for seasoning.

Serves: 4

Credit: Flavor Explosions

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