This vegan tabbouleh is bursting with bold flavours in every mouthful – juicy cherries, crisp cucumber, crunchy pistachios and cumin-spiced tofu. And if there’s any leftover, serve it as a side the next day.
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Bring a large pan of water to the boil, add the bulgur wheat and simmer for 5 minutes. Meanwhile, in a mixing bowl, whisk together 1 tbsp olive oil, the lemon zest, 2 tbsp lemon juice and the allspice; season. Drain the bulgur wheat, tip into the bowl and toss in the dressing. Cool for 10 minutes, allowing the bulgur wheat to absorb the dressing.
Cut the tofu into 6 slices and pat dry thoroughly using kitchen paper. Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat and add the tofu. Fry for about 2 minutes on each side until golden, then sprinkle over 1⁄2 tbsp lemon juice, scatter with the cumin and season with a little salt. Take off the heat.
Stir the salad onion, cucumber, cherries, pistachios and parsley through the bulgur wheat and divide between plates. Top with the tofu and serve straight away. A dollop of non-dairy yogurt alternative on the side would work well.
If you eat meat, the tabbouleh would make a delicious side dish for barbecued lamb chops or chicken breasts.
And to drink...
Waitrose Blueprint Pinot Noir, Romania (75cl), is a fresh, elegant wine full of cherry and raspberry, plus hints of ripe strawberry.