Last night we tried a recipe for Tabbouleh with Tofu, Raisins, and Pine Nuts from The Tofu for Health Cookbook by Wendy Sweetser. While the book isn’t fully vegetarian (somewhat surprisingly), this particular dish turned out to be a wonderfully fresh tasting vegan version of the middle eastern bulgur-based staple.
- 3/4 cup bulgur wheat
- 7 tablespoons extra-virgin olive oil
- 1/2 cup pine nuts
- Grated rind and juice of 1 lemon
- 2 garlic cloves, peeled and crushed
- 1 small cucumber, peeled and diced
- 2 tomatoes, chopped
- 4 tablespoons raisins
- 8 scallions, finely chopped
- 4 tablespoons of chopped fresh flat-leaf parsley
- 2 tablespoons of chopped fresh mint (or 2 teaspoons dried)
- 9 oz. firm tofu, cubed
- Salt and pepper
Preparation (slightly modified)
- Put the bulgur in a large bowl and soak with just enough water to cover it for 30 minutes.
- Heat 1 tablespoon of the olive oil in a small skillet and flash-fry the pine nuts until just golden (it only takes a minute or so!). Drain the nuts on a plate lined with paper towels.
- Mix the rest of the olive oil with the lemon juice and garlic.
- Drain the bulgur in a strainer, shaking out as much of the excess water as possible. Combine in a bowl with the cucumber, tomatoes, raisins, scallions, parsley, mint, and tofu.
- Pour in the oil/lemon/garlic dressing and mix well. Add salt and pepper to taste. Cover the bowl and put it in the fridge for a few hours or overnight. Sprinkle with the pine nuts and grated lemon rind just before serving.
This is one of those rare dishes that comes out looking as good as the picture in the book, and it tastes the part, too.