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. Slideshow: More Vegetarian Recipes 

Seared Tofu Tabbouleh
Photo: © Eva Kolenko
Total Time:
40 mins
4 to 6


  • 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


  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.

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