Tabbouleh with Maple & Lime Tofu
This tabbouleh with maple and lime tofu is a great lunch option. It is really flavourful and easy to make. The bulgur wheat can be easily subbed for quinoa if you want to make it gluten- free and the tofu gives it a great texture and really ups the protein content of the dish.
Ingredients
Tabbouleh ingredients
- 150 g bulgar wheat (⅔ cup)
- 300 ml water (1¼ cups)
- ½ tsp veg stock powder
- Pinch salt
- ½ cucumber
- 1 red onion
- 3 medium tomatoes
- Large handful of fresh parsley
- Large handful of fresh mint
- Juice of two limes
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- S&P
Tofu ingredients
- 600 g firm tofu pressed
- 1 tsp garlic powder
- 1 tbsp olive oil
- Salt pepper
- Juice of a lime
- 1½ tbsp maple syrup
Instructions
- Cook the bulgar wheat by adding to a pan with the stock powder, a pinch of salt and the water. Bring to boil, simmer for about 12 mins (covered) then turn off. Leave for 5 mins with the lid on to steam. Then allow to cool slightly.
- Finely chop all your veggies and add to a bowl with the other tabbouleh ingredients. Add the cooled bulgar wheat and mix thoroughly, adding more seasoning if needed.
- For the tofu, slice into 16 thin rectangles and season with lots of salt, pepper and garlic powder. Add the oil to a griddle pan and fry the tofu on each side for 3-4 mins, until seared. For the last minute of cooking drizzle over the lime juice and maple syrup and let it bubble and coat the tofu.
Notes
- Swap quinoa for bulgar wheat if you would prefer this to be gluten-free.
- Swap lemon for lime in either the tabouleh or the seared tofu.
- The tabbouleh works best if you chop all the veggies and herbs as small as possible.
- You can store the tabbouleh and the tofu for up to 3 days in a sealed tub in the fridge.
Nutrition
Calories: 432kcalCarbohydrates: 41.7gProtein: 26.2gFat: 21.8gSaturated Fat: 3.4gFiber: 8.3g
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