Smokey Tofoo tabbouleh with red cabbage

20 February 2017 by
First published: 14 March 2017

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


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

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Smokey Tofoo tabbouleh with red cabbage
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