Smokey Tofoo Tabbouleh with Red Cabbage

Serves 4 • Prep 15 min • Cooking 15 min
Vegans
Get this stuff
  1. 225g Smoked Tofoo, crumbled
  2. 1 tsp Sumac
  3. 2 cloves of garlic, peeled and crushed
  4. 200g buckwheat
  5. 3 tbsp extra virgin olive oil
  6. Finely grated zest and juice of 1 lemon
  7. ½ cucumber, seeded and diced
  8. 1 yellow pepper, deseeded and diced
  9. ¼ red cabbage, thinly shredded
  10. 15g fresh mint
  11. 20g pomegranate seeds
Do this stuff
  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.
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