Ingredients Grains Seared Tofu Tabbouleh 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 Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on March 1, 2016 Print Rate It Share Share Tweet Pin Email 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. Rate it Print