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.

• 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

1. 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.
2. Toss bulgar with 2 tbsp each lemon and tomato juice and let sit to soften, at least 30 minutes.
3. 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.
4. 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.
5. 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).
6. Let sit for another hour. Toss again and season to serve.

originally submitted by jes_p on May 13, 2020