Tofu Tabbouleh Salad

³ Description

The soft tofu works against the hearty, crunchy parsley. I loved the way the lemon juice and spices soaked into this, making it even more flavorful!

² Ingredients

•  12 oz Lite Firm Silken Tofu
•  2 cup Parsley
•  1 medium whole (2-3/5" dia) Tomatoes
•  1/2 cup slices Cucumber (with Peel)
•  1/4 cup, chopped Red Onions
•  1 lemon yields Lemon Juice
•  1/2 serving (serving = 2 tbsp) Whole Foods Market Nutritional Yeast
•  1/2 tsp Black Pepper
•  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
•  1/4 tsp Garlic Powder

q Directions

12 oz firm tofu, crumbled
1 large bunch fresh parsley, minced
1 medium tomato, chopped
1 small cucumber, diced
1/4 C red onion, diced
Juice of 1 lemon
1 T nutritional yeast
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.
Add the tofu crumbles to bowl and mix together. Adjust seasoning to taste.
Note: This stores well in the fridge for 3-4 days. It is even better on day 2 when the flavors have time to marry.

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