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====== Garlicky Tofu Tabbouleh ======
//Vegan for Everybody// pg 146. It's fresh and light and herb-y like tabbouleh but with actual caloric content from a full block of sneaky tofu. They say serves 4-6, maybe children? I'd say 2-3 main course servings. I usually make double. This is one of those little-work-over-lots-of-time kind of recipes. I often extend the soaking steps through a whole afternoon of repeatedly forgetting about it.

===== Ingredients =====
  * 3 tomatoes or one 30 oz. can
  * 1/2 cup medium-grind bulgar
  * 1/4 cup lemon juice
  * 14 oz extra-firm tofu
  * 1/4 cup evoo
  * 3 cloves garlic (lol)
  * pinch of cayenne
  * 1 1/2 cups minced fresh parsley
  * 1/2 cup minced fresh mint
  * 2 scallions

===== Directions =====
  - Drain the tomatoes but keep 2 tbsp of the juice. If fresh, chop and toss with 1/4 tsp salt in a strainer, letting it sit for about 30 minutes.
  - Toss bulgar with 2 tbsp each lemon and tomato juice and let sit to soften, at least 30 minutes.
  - Drain the tofu for ~20 minutes, maybe make it smaller first. Once dry (enough), season with salt and pepper then coarsely chop. You can do a couple pulses in the food processor or just mash and squeeze with your fingies. Dry it some more.
  - Heat 2 tsp oil in a skillet and cook the tofu until lightly browned and starting to have crispy bits, 10-12 minutes with occasional stirring. Push it aside and add 1 tsp more oil to cook the minced/mashed garlic for ~1 min before stirring with the tofu. Set aside to cool.
  - In a large bowl, mix up the dressing of 2 tbsp lemon juice, 3 tbsp oil, cayenne, and 1/2 tsp salt. Toss in the prepared tomatoes, bulgar, tofu, parsley, mint, and scallions (slice 'em).
  - Let sit for another hour. Toss again and season to serve.


originally submitted by jes_p on May 13, 2020
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