Tabbouleh & tofu

serves 8
ingredients
225g/8oz bulgur wheat
600ml/1pt lukewarm water
75ml/3fl oz olive oil
75ml/3fl oz freshly squeezed
lemon juice
4 garlic cloves, finely chopped
25g/1oz chopped fresh
flat-leaf parsley
25g/1oz chopped fresh mint
4 tomatoes, peeled and chopped
1 bunch of spring onions, trimmed
and finely chopped
200g/7oz marinated tofu
salt and freshly ground black pepper
• Soak the bulgur wheat in the water for 30 minutes, then drain in a sieve,
squeezing it with your hands to extract the water. Tip out onto a clean
tea towel, gather the corners together and wring out the water so that
the bulgur is as dry as possible.
• Whisk the oil and lemon juice together in a bowl with the garlic, parsley
and mint. Season with salt and pepper. Add the bulgur and toss to coat
in the dressing.
• Add the tomatoes, spring onions and tofu. Fork through until evenly
distributed. Taste and adjust the seasoning, and serve the tabbouleh at
room temperature.