This simple Middle Eastern garlicky tofu tabbouleh recipe combines bulgar wheat with healthful herbs, plants, and tofu. It makes a fresh, filling, protein-packed vegan meal. Enjoy!
Prep Time40 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course, Salad
Cuisine: Mediterranean, Middle Eastern
Servings: 6
Calories: 181kcal
Author: America's Test Kitchen
Ingredients
3 tomatoescored and cut into ½-inch pieces
Salt and pepper
½cupmedium-grind bulgurrinsed
¼cuplemon juice2 lemons
14ouncesextra-firm tofucut into 2-inch pieces
¼cupextra-virgin olive oil
3garlic clovesminced
⅛teaspooncayenne pepper
1½cupsminced fresh parsley
½cupminced fresh mint
2scallionssliced thin
Instructions
Toss tomatoes with ¼ teaspoon salt in fine-mesh strainer set over a bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.
Meanwhile, spread tofu on a paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper. Pulse tofu in food processor until coarsely chopped, 3 to 4 pulses. Line baking sheet with clean paper towels. Spread processed tofu over prepared sheet and press gently with paper towels to dry.
Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until tofu is lightly browned, 10 to 12 minutes. (Tofu should start to sizzle after about 1½ minutes; adjust heat as needed.) Push tofu to sides of skillet. Add 1 teaspoon oil and garlic to center and cook, mashing garlic into the skillet, until fragrant, about 1 minute. Stir mixture into tofu. Transfer to a bowl and let cool for 10 minutes.
Whisk remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, cayenne, and ½ teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, and scallions and toss to combine. Cover and let sit until bulgur is tender, about 1 hour. Toss to recombine and season with salt and pepper to taste before serving.
Notes
When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You can substitute firm tofu for the extra-firm in this recipe.