Mint bulgur tabouli with tofu
1 cup(s), (180g)
450 g, drained
2 medium, deseeded, finely chopped
½ medium, Continental variety, peeled, deseeded, finely chopped
6 individual, finely chopped
½ cup(s), chopped
Fresh flat-leaf parsley
¼ cup(s), chopped
¼ cup(s), (60ml)
- Prepare bulgur following packet instructions. Drain.
- Meanwhile, wrap tofu in paper towel and press gently to absorb excess moisture. Cut into 1cm pieces.
- Combine tomatoes, cucumber, shallots, mint, parsley, lemon juice and oil in a large bowl. Add bulgur, season with salt and pepper and toss to combine. Gently fold in tofu. Divide among 4 bowls and serve.