Tofu Tabbouleh

Serving Size 6

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Inspired by: Love and Lemons 

  • 1 package Nasoya Korean Sweet Chili Toss’ables, chopped into tiny cubes 
  • 2 cups finely chopped curly parsley, about 2 bunches 
  • 1 cup diced English cucumber 
  • 1 cup cored and diced tomato 
  • 1/3 cup chopped fresh mint  
  • 2/3 cups bulgur 
  • 1/3 tablespoons extra-virgin olive oil 
  • 3 tbsp fresh lemon juice 
  • 1 garlic clove, grated  
  • ½ tsp sea salt 
  • ¼ tsp ground coriander  
  • Pinch cinnamon 

Preparation

  1. In a medium saucepan of boiling water, cook the bulgur until tender, about 12 minutes. Drain and return the bulgur to the pan. Cover and let stand for 10 minutes; fluff with a fork. Spread the bulgur on a baking sheet and let cool to room temperature.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the tofu, parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.

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