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Crispy Tofu & Tabouleh

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I have picked up tabouleh at the grocery store before and never really thought twice about what went in it. I knew the flavor was quite distinct and figured some spices had to be the culprit for that. I luckily had a large bag of wheat bulgur in the back of my pantry as well as a large bunch of flat leaf parsley and some mint left over from my mojito drinking days this past weekend. I was in a great shape with no need to run to the store!



  • 1/2 cup wheat bulgur, cooked
  • 3/4 cup grape tomatoes, halved
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 1 Tbsp olive oil
  • squeeze lemon juice
  • salt and pepper to taste
  • sprinkle shaved parmesan cheese (optional)

Crispy Tofu


  • 1 block extra firm tofu, pressed to remove water
  • 1 to 2 Tbsp olive oil, for pan
  • 1 Tbsp nutritional yeast
  • 1/4 cup all purpose flour
  • 1/4 tsp garlic powder


  1. Mix all ingredients together and chill for 30 minutes.
  2. Slice tofu in thin strips from width side of block.
  3. Combine nutritional yeast, flour and garlic powder.
  4. Coat tofu strips in mixture evenly on both sides.
  5. Heat olive oil on medium heat until swirls easily around pan.
  6. Place tofu strips in pan and allow to brown – 3 to 5 minutes – checking carefully.
  7. Flip ONLY once and brown on both sides.
  8. ENJOY crispy tofu with tabouleh on top!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. Tofu looks splendid! I will give this a try…I use a press on my firm and extra firm tofu called the EZ Tofu Press. It removes the water fast and allows tofu to absorb the flavors, texture is also better.


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