Ingredients

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225g Smoked Tofoo, crumbled

1 tsp Sumac

2 cloves of garlic, peeled and crushed

200g buckwheat

3 tbsp extra virgin olive oil

Finely grated zest and juice of 1 lemon

½ cucumber, seeded and diced

1 yellow pepper, deseeded and diced

¼ red cabbage, thinly shredded

15g fresh mint

20g pomegranate seeds

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Smokey Tofoo Tabbouleh with Red Cabbage

Serves 4 • Prep 15 min • Cooking

Smokey Tofoo Tabbouleh with Red Cabbage
Ingredients

Underline

225g Smoked Tofoo, crumbled

1 tsp Sumac

2 cloves of garlic, peeled and crushed

200g buckwheat

3 tbsp extra virgin olive oil

Finely grated zest and juice of 1 lemon

½ cucumber, seeded and diced

1 yellow pepper, deseeded and diced

¼ red cabbage, thinly shredded

15g fresh mint

20g pomegranate seeds

Method

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1. Toss the crumbled Tofoo with the sumac and garlic.

2. Cook the buckwheat in 450ml water, in a covered pan, until grains are tender, fluff up the grains with a fork and stir in 2 tbsp of the olive oil and lemon zest and juice. Allow to cool.

3. Heat remaining oil in a frying pan and stir fry the Tofoo for 2 to 3 minutes, fold into the buckwheat along with the cucumber, yellow pepper and red cabbage.

4. Pile onto a large serving platter and scatter with fresh mint and pomegranate seeds.