Seared Tofu Tabbouleh

Name: Seared Tofu Tabbouleh
Total time: 40 min
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

4.0

(2)

2 Reviews

With plenty of flavors and textures, this one-bowl meal from F&W’s Kay Chun is the perfect simple lunch or supper. Slideshow: More Vegetarian Recipes

By

Kay Chun

Updated on March 1, 2016

Seared Tofu Tabbouleh — Photo: © Eva Kolenko

Total Time:

40 mins

Yield:

4 to 6

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

Directions

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.
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.