Give this vegan, smokey tofoo tabbouleh with red cabbage recipe a try.
A smokey Tofoo tabbouleh with reg cabbage makes a perfect side salad. Add pomegranate seeds for some extra pizzazz.
Ingredients (serves 4)
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
To serve:
15g fresh mint
20g pomegranate seeds
Method
Toss the crumbled Tofoo with the sumac and garlic.
Cook the buckwheat in 450ml water, in a covered pan, until grains are tender, fluff up the grains with a fork and stir in two tablespoons 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 two to three minutes, fold into the buckwheat along with the cucumber, yellow pepper and red cabbage.
Pile onto a large serving platter and scatter with fresh mint and pomegranate seeds.
Recipe courtesy of Tofoo
