Tabbouleh with Grilled Tofu and Hummus

 This is the perfect light lunch for summertime: zesty and vibrant tabbouleh served with creamy, za'atar hummus and grilled middle-eastern spiced tofu. It's also super simple to make! 

Serves: 2

Ingredients:

For the tofu:

  • 1/2 a block of extra-firm tofu, pressed (~140g)
  • 1-2 tbsp lemon juice
  • spices: 1 tsp paprika, 1 tsp coriander, 1 tsp cumin, 1 tsp sumac, 1/4 tsp turmeric, 1/4 tsp allspice, pinch cinnamon, salt and pepper to taste. 
  • drizzle olive oil
  • splash of water

For the tabbouleh:

  • 70g dry bulgur or cous-cous
  • vegetables: 100g tomatoes, 1/2 a cucumber, 1/2 a red bell pepper, 3-4 spring onions, a couple large handfuls fresh parsley, a small handful fresh mint.
  • zest and juice of one lemon
  • drizzle olive oil 
  • drizzle balsamic vinegar 

For the hummus:

  • 1/2 can of chickpeas (about 120g), drained and rinsed- save some of the aquafaba
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1 small garlic clove, chopped
  • 1/4 tsp salt (more to taste)
  • 1/2 - 1 tbsp za'atar seasoning (to taste)
  • 2 tbsp aquafaba 
  • 1 ice cube
Method:

Prepare the tofu:
  1. Chop the pressed tofu into about 24 even, bite-sized pieces.  
  2. Whisk all of the remaining tofu ingredients together to make the marinade. In a small dish, toss the tofu in the marinade, and leave in the fridge for an hour or two (or overnight).
Make the tabbouleh and tofu:
  1. Cook the bulgur/cous-cous according to packet directions. Add a splash of lemon juice towards the end of cooking.
  2. Allow to cool in the fridge. 
  3. Meanwhile, grill the tofu: preheat the oven grill to 200C. Place the tofu on a couple large kebab sticks, and place on a large baking tray. Grill for about 12-14 minutes, flipping the tofu once halfway through cooking. 
  4. Prep the vegetables: chop the tomatoes, bell pepper, and cucumber into small pieces. peal and finely slice the spring onion. Chop the parsley and mint.
  5. Once the bulgur/cous-cous has cooled, add to a large bowl and stir in the chopped vegetables and herbs.
  6. Stir in the dressings: zest/juice of a lemon, olive oil, and vinegar.
To serve:
  1. Blend together all of the hummus ingredients for about a minute in a high-speed blender, until creamy and thick. Adjust with more seasoning to taste.
  2. Serve the grilled tofu over the tabbouleh with a generous side of the hummus.
Enjoy! :)


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