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Garlicky Tofu Tabouleh
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Brief Description
Delish!
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Main Ingredient
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Category: Beverages
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Frannyd
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Posted On: Sep 11, 2020
Number of Servings:
Ingredients:
- 3 - tomatoes cored and cut into 1/2 in. pieces
- 1/2 cups - medium grind (#2) bulgur rinsed
- 14 ounces - extra-firm tofu cut into 2-inch pieces
- 2 - lemons
- 1/4 cups - olive oil
- 3 - garlic cloves minced
- 1/8 teaspoons - cayenne pepper
- 1 1/2 cups - fresh parsley
- 1/2 cups - mint
- 2 - scallions
- 1/3 cups - pine nuts toasted
Directions:
1. Toss tomatoes with 1/4 teaspoon salt in fine mesh strainer set over bowl and let drain, tossing occassionally, for 30 mins; reserve 2 tablespoons drained tomato juice.
2. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl and let sit until grains begin to soften, 30-40 mins.
3. Meanwhile, spread tofu on paper towel-lined baking sheet and let drain for 20 mins. Gently press dry with paper towels and season with salt and pepper.
4. Pulse tofu in food processor until coarsely chopped, 3-4 pulses. Line baking sheet with clean paper towels. Spread processed tofu over prepared sheet and press gently with paper towels to dry.
5. Heat 2 tsp oil in nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occassionally, until tofu is lightly browned, 10-12 minutes. (Should start to sizzle after about 1 1/2 minutes; adjust heat as needed.) Push tofu to sides of pan. Add 1 tsp oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 1 min. Stir mixture into tofu. Transfer to bowl and let cool for 10 mins.
6. Whisk remaining 2 tbs lemon juice, remaining 3 tbs oil, cayenne, and 1/2 tsp salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, scallions, and pine nuts and toss to combine. Cover and let sit untul bulgur is tender, about 1 hour. Toss to recombine and season with salt and pepper to taste.
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