Tabbouleh & tofu
Ingredients
11
Steps
3
Serves
8
Cook Time
30-35 Min
Ingredients
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Soak the bulgur wheat in the water for 30 minutes, then drain in a sieve, squeezing it with your hands to extract the water. Tip out onto a clean tea towel, gather the corners together and wring out the water so that the bulgur is as dry as possible.
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Whisk the oil and lemon juice together in a bowl with the garlic, parsley and mint. Season with salt and pepper. Add the bulgur and toss to coat in the dressing.
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Add the tomatoes, spring onions and tofu. Fork through until evenly distributed. Taste and adjust the seasoning, and serve the tabbouleh at room temperature.