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Mint Tabbouleh with Tofu 1–6
P r e p 2 5 m i n
C o o k 3 5 m i n
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Ser ves 4
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.
½ pound firm tofu 1 cup wheat bulgur 2 medium tomatoes, finely chopped ½ medium cucumber, peeled, seeded, and finely chopped 6 medium scallions, finely chopped ½ cup chopped fresh mint leaves ¼ cup chopped fresh parsley ¼ cup fresh lemon juice 2 tsp extra-virgin olive oil ¾ tsp salt ½ tsp black pepper
1. Press the tofu to drain some of its liquid. This can be done by placing it between two plates, then placing a heavy book or a few cans on the top plate, and leaving it for 30 to 40 minutes, checking periodically and draining any water that accumulates. After 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, then remove from the 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 and serve at once. Or refrigerate the dish, covered, until well chilled, at least 2 hours. Let stand at room temperature for about 10 minutes before serving. Per serving (2¼ cups) 236 Cal, 7 g Total Fat, 1 g Sat Fat, 456 mg Sod, 40 g Total Carb, 3 g Sugar, 6 g Fib, 10 g Prot.
TEST KITCHEN TIP
88
Easy Ever yday Cooking
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.
