Seared Tofu Tabbouleh

With plenty of flavors and textures, this one-bowl meal from F&W's Kay Chun is the perfect simple lunch or supper.

  • Total Time:
  • Servings: 4 to 6
KEY: Grains

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Ingredients

  • 4 cups bulgur
  • 5 tablespoons extra-virgin olive oil
  • One 14-ounce package firm tofu, drained and cubed
  • 5 scallions, chopped, plus more for garnish
  • 1 small tomato, chopped
  • 1 Kirby cucumber, chopped 
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a medium saucepan of boiling water, cook the bulgur until tender, about 12 minutes. Drain and return the bulgur to the pan. Cover and let stand for 10 minutes; fluff with a fork. Spread the bulgur on a baking sheet and let cool to room temperature.
  2. In a large cast-iron skillet, heat 2 tablespoons of the oil. Cook the tofu and 5 chopped scallions over high heat, stirring, until golden and crisp in spots, about 5 minutes. Transfer to a large bowl. Stir in the bulgur, tomato, cucumber, lemon juice and the remaining oil and season with salt and pepper. Garnish with more chopped scallions and serve.
Contributed By Photo © Eva Kolenko Published March 2016





1064197 recipes/seared-tofu-tabbouleh 2016-02-08 Kay Chun greek|middle-eastern|vegetarian|weeknight-dinner|lunch march-2016 recipes,seared-tofu-tabbouleh 1064197
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