Vegan Garlicky Tofu Tabbouleh

By Nicole Konstantinakos · americastestkitchen.com

2 hrs 20 minServes 4 to 6

A vegan tabbouleh with crumbled pan-fried tofu, bulgur softened in tomato juice and lemon, fresh herbs, and a garlicky vinaigrette.

Adjust▾

🌐Translate

⋯

prepLine baking sheet with paper towels
3 tomatoes, cored and cut into ½-inch pieces	Drain tomatoes, 30 min			Toss drained tomatoes, bulgur, tofu, herbs & scallions	Let sit until bulgur is tender, ~1 hr; season & serve
120 g medium-grind bulgur, rinsed	Soak bulgur in lemon juice & tomato juice, 30–40 min
60 ml lemon juice (for soaking bulgur)
400 g extra-firm tofu, cut into 2-inch pieces	Drain, press & pulse tofu; spread on sheet to dry	Fry tofu in oil until browned, 10–12 min	Cool tofu, 10 min
10 ml extra-virgin olive oil (for frying tofu)
3 garlic cloves, minced	Cook garlic in oil, mash & stir into tofu, 1 min
5 ml extra-virgin olive oil (for garlic)
⅛ tsp cayenne pepper	Whisk dressing with cayenne & salt
45 ml extra-virgin olive oil (for dressing)
60 ml lemon juice (for dressing)
25 g minced fresh parsley
10 g minced fresh mint
2 scallions, sliced thin
Salt and pepper to taste

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.