Ingredients

Suitable for Vegans

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

nutritional information
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Smokey Tofoo Tabbouleh with Red Cabbage

Serves 4 • Prep 15 min • Cooking

Smokey Tofoo Tabbouleh with Red Cabbage
Ingredients

Suitable for Vegans

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

nutritional information
Method

Underline

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.