Tabbouleh with Garlicky Tofu (More...p. 164)

Updated at: Thu, 17 Aug 2023 10:39:24 GMT

Step 1

Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice.

Step 2

Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl and let sit until grains begin to soften, 30-40 minutes.

Step 3

Meanwhile, spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and sprinkle with 1/4 teaspoon salt and pepper. Pulse tofu in food processor until coarsely chopped, 3 or 4 pulses. Line now-empty sheet with clean paper towels. Spread processed tofu over prepared sheet and press gently with paper towels to dry.

Step 4

Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until tofu is lightly browned, 10-12 minutes. (Tofu should start to sizzle after about 1 1/2 minutes; adjust heat as needed.) Push tofu to sides of skillet. Add 1 teaspoon oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 1 minute. Stir mixture into tofu. Transfer to bowl and let cool for 10 minutes.

Step 5

Whisk remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, cayenne, and remaining 1/2 teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, scallions and toss to combine. Cover and let sit until bulgur is tender, about 1 hour.

Step 6

Toss to recombine and season with salt and pepper to taste before serving.

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