Name: Vegan Garlicky Tofu Tabbouleh
Total time: PLACEHOLDER
Ingredients: 3 tomatoes , cored and cut into ½-inch pieces; Salt and pepper; ½ cup medium-grind bulgur , rinsed; ¼ cup lemon juice; 14 ounces extra-firm tofu , cut into 2-inch pieces; ¼ cup extra-virgin olive oil; 3 garlic cloves , minced; ⅛ teaspoon cayenne pepper; 1½ cups minced fresh parsley; ½ cup minced fresh mint; 2 scallions , sliced thin

Why This Recipe Works

Enter tofu. A surprising addition, garlicky, savory, sautéed tofu transformed this classic into a summery meal. Rather than using large cubes of tofu, we pulsed it in the food processor to create a texture similar to that of the bulgur; the extra surface area meant it could absorb more flavor from the dressing, too. We started by salting our tomatoes to rid them of excess liquid, and we used their juice (rather than water) to soak the bulgur. Meanwhile, we sautéed our tofu with a hefty dose of toasted garlic. As the tofu cooled, we made a lemony dressing and then tossed everything with liberal amounts of parsley, mint, and scallions and let the whole thing sit for about an hour to let the flavors mingle.

Before You Begin

When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You can substitute firm tofu for the extra-firm in this recipe.

Instructions

Toss tomatoes with ¼ teaspoon salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl and let sit until grains begin to soften, 30 to 40 minutes.

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

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 to 12 minutes. (Tofu should start to sizzle after about 1½ 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.

Whisk remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, cayenne, and ½ teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, and scallions and toss to combine. Cover and let sit until bulgur is tender, about 1 hour. Toss to recombine and season with salt and pepper to taste before serving.