Seared Tofu Tabbouleh
Tofu originated in China and legend has it that it was discovered 2000 years ago by accident. A Chinese cook accidentally curdled soy milk when he added nigari seaweed.
Making Tofu is similar to making cheese. Tofu is made of condensed soy milk that is pressed into solid white blocks. Tofu is high in protein and contains all of the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals. This is why tofu is very popular in vegan and vegetarian recipes. But as always it’s the dose that makes the poison.
INGREDIENTS
- 4 cups fine bulgur wheat
- One 14-ounce package firm tofu, drained and cubed
- 1 small tomato, chopped
- 3 cups flat-leaf parsley, chopped
- 1 Kirby or regular cucumber, chopped
- 1 tablespoon fresh lemon juice
- 5 tablespoons extra-virgin olive oil
- 5 scallions, chopped, plus more for garnish
- Kosher salt
- Pepper
DIRECTIONS
Place bulgur in a bowl and cover with water. Soak for 20 minutes until slightly soft. Drain bulgur through a cheesecloth and squeeze out excess water. Transfer to a large bowl.
In a large skillet, heat 2 tablespoons of the oil. Cook the tofu and scallions over high heat until golden and crisp in spots. Transfer to large bowl with bulgur.
Add tomato, cucumber, parsley, lemon juice and the remaining oil and season with salt and pepper. Garnish with more chopped scallions and serve.
