Tabbouleh & tofu







Cook Time

30-35 Min


  • 225g/8oz bulgur wheat
  • 600ml/1pt lukewarm water
  • 75ml/3fl oz olive oil
  • 75ml/3fl oz freshly squeezed lemon juice
  • 4 garlic cloves, finely chopped
  • 25g/1oz chopped fresh flat-leaf parsley
  • 25g/1oz chopped fresh mint
  • 4 tomatoes, peeled and chopped
  • 1 bunch of spring onions, trimmed and finely chopped
  • 200g/7oz marinated tofu
  • salt and freshly ground black pepper
  • 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.
  • 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.
  • Add the tomatoes, spring onions and tofu. Fork through until evenly distributed. Taste and adjust the seasoning, and serve the tabbouleh at room temperature.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}