I have picked up tabouleh at the grocery store before and never really thought twice about what went in it. I knew the flavor was quite distinct and figured some spices had to be the culprit for that. I luckily had a large bag of wheat bulgur in the back of my pantry as well as a large bunch of flat leaf parsley and some mint left over from my mojito drinking days this past weekend. I was in a great shape with no need to run to the store!
Tabouleh
Ingredients
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1/2 cup wheat bulgur, cooked
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3/4 cup grape tomatoes, halved
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1/4 cup flat leaf parsley, finely chopped
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1/4 cup mint, finely chopped
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1 Tbsp olive oil
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squeeze lemon juice
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salt and pepper to taste
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sprinkle shaved parmesan cheese (optional)
Crispy Tofu
Ingredients
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1 block extra firm tofu, pressed to remove water
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1 to 2 Tbsp olive oil, for pan
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1 Tbsp nutritional yeast
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1/4 cup all purpose flour
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1/4 tsp garlic powder
Directions
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Mix all ingredients together and chill for 30 minutes.
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Slice tofu in thin strips from width side of block.
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Combine nutritional yeast, flour and garlic powder.
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Coat tofu strips in mixture evenly on both sides.
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Heat olive oil on medium heat until swirls easily around pan.
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Place tofu strips in pan and allow to brown – 3 to 5 minutes – checking carefully.
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Flip ONLY once and brown on both sides.
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ENJOY crispy tofu with tabouleh on top!
