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Recipe: "Banzai" Tabbouleh

One of my favorite things about tofu and soy products in general is how accessible they are. Vegans, vegetarians, and omnivores alike have a place for soy in their diets. Additionally, soy makes a great alternative to common allergens like dairy and eggs. (Psst, did you know you can use Morinaga Silken Tofu in place of eggs?). What a crowd-pleaser!

Tofu is also naturally gluten-free, but while you might not think tofu could take the place of gluten-containing products, today I'd like to challenge that!

Tabbouleh is a pretty safe food as far as dietary restrictions go; made from primarily raw, fresh ingredients it is vegan with no egg, dairy, or nut allergens. However, traditional tabbouleh is made with bulgur wheat-- a big no-no if you have Celiac disease or a gluten sensitivity!

And that's where the tofu comes in! This recipe uses granulated tofu in place of bulgur for a unique twist on tabbouleh that is completely gluten-free.


Recipe: "Banzai" Tabbouleh







Ingredients


1 package Mori-Nu Silken Extra Firm Tofu
juice of 2 lemons (or 1/4 cup lemon juice)
1/4 cup olive oil
1 cup minced green onion
2 bunches of minced parsley leaves
1 bunch of minced fresh mint leaves
1 baby cucumber
2 tomatoes
1 tsp. ground black pepper
1 tsp. salt
extra salt to taste
Preparation


1) In advance: Take the tofu from the package and put in a Ziploc bag to freeze for 2 days.

2) When ready to prepare: Thaw the tofu, drain and squeeze out the excess water.

3) Chop tofu in food processor until granules form about the size of half a pea.

4) In a large bowl, mix tofu, lemon juice, olive oil and 1 tsp. salt. Set aside.

5) Chop cucumber and tomatoes into 1/4 inch cubes.

6) Combine all ingredients and salt to taste.

7) Tabbouleh can be served right away, but is most flavorful the next day. Serve chilled.

If you think tabbouleh without grain is just too weird, quinoa is also a great gluten-free alternative to bulgur wheat. Try mixing in a cup of cooked quinoa with the tofu, lemon juice, olive oil, and salt before adding the vegetables! The tofu will complement the grain by soaking up the flavors and adding a balance of softness to the dish while also contributing an extra dose of cholesterol-free protein.

Do you keep a gluten-free diet? What do you think of tabbouleh made with tofu instead of bulgur wheat? If you try it, let me know what you think!

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