Minted tabbouleh with tofu

5
4
1
SmartPoints® value per serving
Total Time
52 min
Prep
17 min
Cook
35 min
Serves
4
Difficulty
Easy
Bulgur is the grain of choice in this well-loved Middle Eastern dish. The nutty flavor and chewy texture pair beautifully with the crisp vegetables and fresh herbs. This version includes tofu, which makes it hearty enough to serve as a main dish. You’ll want to cut the tofu into slabs before dicing it, place it between a kitchen towel or several layers of paper towels, and place a heavy skillet on top for 20 minutes or so to press out as much moisture as possible before tossing it with the rest of the ingredients. This helps ensure it won’t water out and dilute the flavors of this salad. You can substitute a cup of drained canned chickpeas for the tofu, if you prefer. Make the salad up to two days ahead and refrigerate it until ready to serve.

Ingredients

Water

1¼ cup(s)

Uncooked bulgur

1 cup(s), wheat

Fresh tomato(es)

2 medium, diced

Cucumber(s)

½ medium, peeled, seeded, and diced

Uncooked scallion(s)

6 medium, finely chopped

Mint leaves

½ cup(s), fresh, chopped

Fresh parsley

¼ cup(s), flat-leaf, chopped

Fresh lemon juice

¼ cup(s)

Olive oil

2 tsp, extra-virgin

Table salt

¾ tsp

Black pepper

½ tsp, freshly ground

Firm tofu

½ pound(s), cut into 1⁄4-inch dice

Instructions

  1. Bring the water to a boil in a large saucepan. Stir in the bulgur, then remove from the heat. Cover and let stand until the water is absorbed, 25–30 minutes.
  2. Meanwhile, combine the tomatoes, cucumber, scallions, mint, parsley, lemon juice, oil, salt, and pepper in a large bowl. Add the bulgur; toss to combine. Gently fold in the tofu and serve at once. Or refrigerate the dish, covered, until well chilled, at least 2 hours. Let stand at room temperature about 10 minutes before serving. Yields 2 1/4 cup per serving.