- Smoked
- Dinner
- Speedy
Smokey Tofoo Tabbouleh with Red Cabbage
- Serves: 4 people
- Prep: 15 mins
- Cooking: 15 mins
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Ingredients
- 225g Smoked Tofoo, crumbled
- 1 tsp Sumac
- 2 cloves of garlic, peeled and crushed
- 200g bulgur wheat
- 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
Get started
- Toss the crumbled Tofoo with the sumac and garlic.
- Cook the bulgur wheat 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.
- Heat remaining oil in a frying pan and stir fry the Tofoo for 2 to 3 minutes, fold into the bulgur wheat along with the cucumber, yellow pepper and red cabbage.
- Pile onto a large serving platter and scatter with fresh mint and pomegranate seeds.
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