Tofu Tabbouleh with Parsley, Tomatoes, Cucumber, Chilies, and Sumac
Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Enjoy! Find the video, recipe, and printable recipe PDF below!
Yield: 4 Portions
Method
Place the tofu in the freezer. Freezer overnight.
Remove tofu from freezer and drain on paper towels. Once defrosted and drained, crumble the tofu with your fingers into small pieces.
Combine the cucumbers and tomatoes in a bowl. Toss with a pinch of salt and let sit for 10 minutes. Drain off excess liquid.
Place the lemon juice and garlic in a small bowl. Let sit for 5 minutes.
In a large bowl, combine the tofu, parsley, mint, green onions, cucumbers, tomatoes, and spices. Gently mix.
Add the lemon juice mixture, toss to mix. Add the extra virgin olive oil and ground black pepper.
Tabbouleh can be served in the romaine leaves or in a bowl with the leaves on the side.
Ingredients
6 oz., Tofu
1 cup, Cucumbers, seeded, small dice
1 cup, Tomatoes, seeded, small dice
as needed, Salt
½ tsp., Garlic, mashed to a paste with salt
½ cup, Lemon juice
3 cups, Curly leaf parsley, finely chopped
½ cup, Mint leaves, finely chopped
½ cup, Green onions, sliced thin
1 ea., Cinnamon, pinch (optional)
1 ea., Sumac, pinch
¼ cup, Extra virgin olive oil
as needed, Ground black pepper
Garnish
16 ea., Romaine hearts leaves, small or endive leaves
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Nasoya and Pulmuone.
