Serves: 4
Smokey Tofu Tabbouleh with red cabbage
Prep: 15 min
Cooking: 15 min
225g smoked Tofoo, crumbled
1 tsp Sumac
2 cloves of garlic, peeled and crushed
200g buckwheat
3 tbsp. extra virgin olive oil
finely grated zest and juice of 1 lemon
½ cucumber, seeded and diced
1 yellow pepper, deseeded and diced
¼ red cabbage, thinly shredded
To serve:
15g fresh mint
20g pomegranate seeds
- Toss the crumbled Tofoo with the sumac and garlic.
- Cook the buckwheat in 450ml water, in a covered pan, until grains are tender, fluff up the grains with a fork and stir in 2 tbsp. of the olive oil and lemon zest and juice. Allow to cool.
- Heat remaining oil in a frying pan and stir fry the Tofoo for 2 to 3 minutes, fold into the buckwheat along with the cucumber, yellow pepper and red cabbage.
- Pile onto a large serving platter and scatter with fresh mint and pomegranate seeds.
Per serving
349kcal
13.2g fat 1.8g saturates 47.7g carbohydrates 4.7g sugars