Tabbouleh with Tofu

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Tabbouleh with Tofu 01-JUN-00 p. 59

6 servings—Egg- & Dairy-free

 

Substituting the ancient South American grain quinoa

for the usual bulgur adds a deliciously different

nutty flavor to a classic Middle Eastern dish.

 

1 cup uncooked quinoa, rinsed well

1 Tbs. curry powder

1 Tbs. reduced-sodium soy sauce

1 tsp. minced garlic

4 oz. firm tofu, well drained and cut into small cubes

 

1 1/2 cups finely chopped fresh flat-leaf parsley

1 medium tomato, seeded and diced

1 medium cucumber, peeled and diced

1 scallion (white and light green parts), thinly

sliced

3 Tbs. fresh lime juice (2 limes)

1 Tbs. finely chopped fresh mint

1/2 tsp. salt

6 large red leaf lettuce leaves

1 head romaine lettuce, chopped

1. In medium saucepan, combine quinoa, curry powder,

soy sauce, garlic and 5 cups water. Bring to a boil

over high heat. Reduce heat to low and simmer until

quinoa is tender and transparent, about 15 minutes.

Remove from heat; set aside to cool slightly.

 

2. Drain quinoa mixture and transfer to large bowl.

Add tofu, parsley, tomato, cucumber, scallion, lime

juice, mint and salt. Toss well, fluffing quinoa with

fork. Season with freshly ground pepper to taste.

 

3. Line serving plates with lettuce. Top with chopped

romaine, spoon quinoa mixture on top and serve.

 

PER serving: 151 CAL; 7 G PROT; 3 TOTAL FAT (0 SAT.

FAT); 26 G CARB.; CHOL; 379 MG SOD.; 4 FIBER

 

 

 

 

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