Mint Tabbouleh with Tofu

Mint Tabbouleh with Tofu

Total Time
1 hr
30 min
30 min
Bulgur’s nutty flavor and chewy texture pair beautifully with crisp vegetables and fresh herbs. This tabbouleh includes tofu, which makes it hearty enough to serve as a main dish. Pressing tofu packed in water is essential if you want it to absorb flavors and/or crisp up when you cook it. To skip this process, look for pre-pressed (or “water-drained”) tofu at the grocery store. Because it’s not packed in water, there’s no need to drain and press before using.


Firm tofu

½ pound(s)

Uncooked bulgur

1 cup(s), wheat


2 medium, finely chopped


½ medium, peeled, seeded, and finely chopped


6 medium, finely chopped

Peppermint 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


  1. Press the tofu to drain some of its liquid: Place the tofu on a plate, then place another plate on top. Weigh the top plate down with a heavy book or a few cans. Let the tofu drain for 30 to 40 minutes, checking periodically to drain any water that accumulates. When the tofu is drained, cut it into ¼-inch pieces.
  2. Meanwhile, in a large saucepan, bring 1¼ cups water to a boil. Stir in the bulgur and remove from heat. Cover and let stand until the water is absorbed, 25 to 30 minutes.
  3. In a large bowl, combine the tomatoes, cucumber, scallions, mint, parsley, lemon juice, oil, salt, and black pepper. Add the bulgur; toss to combine. Gently fold in the tofu. Serve immediately, or cover and refrigerate until well chilled, at least 2 hours. Let stand at room temperature for about 10 minutes before serving.
  4. Serving size: 2¼ cups