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    Zaatar tofu, tabbouleh and houmous bowls

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    Zaatar tofu, tabbouleh and houmous bowls

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 2


    225g pack The Tofoo Co Smoked Tofu
    3 tsp olive oil
    1 tsp maple syrup
    1 heaped tbsp Cooks’ Ingredients Herby Zaatar
    75g LoveLife Bulgur Wheat with White & Red Quinoa
    1 lemon, juice
    1 tsp vegan mayonnaise
    150g red cabbage, finely shredded
    100g cucumber, finely diced
    100g cherry tomatoes, quartered
    1⁄4 x 25g pack mint, leaves shredded
    1⁄2 x 25g pack flat leaf parsley, finely chopped
    1⁄2 x 200g pack Waitrose Smooth Tahini Houmous


    1.Preheat the oven to 180 ̊C, gas mark 4. Pat the tofu dry with kitchen paper. Brush all over with 1 tsp oil and 1⁄2 tsp maple syrup, then roll in the zaatar so it is completely coated (reserve any leftover zaatar). Put on a parchment-lined baking tray and bake for 20 minutes.

    2.Meanwhile, boil the bulgur wheat with quinoa in a pan of boiling water for 10-12 minutes or until tender. In a mixing bowl, whisk together the remaining 2 tsp oil, 1⁄2 the lemon juice and the remaining 1⁄2 tsp maple syrup. Thoroughly drain the bulgur wheat and toss into the bowl with the dressing.

    Season, then cool for 5 minutes. In a separate bowl, whisk together the vegan mayonnaise and remaining lemon juice.Toss in the cabbage and season.

    3.Stir the cucumber, tomatoes and herbs through the bulgur wheat and divide between plates. Add the cabbage and a large spoonful of houmous to each. Slice the tofu and serve on top with any reserved zaatar sprinkled over.

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    Cook’s tip

    Zaatar is a Middle Eastern spice blend with sesame seeds, cumin and oregano. It’s wonderful with tofu, as in this recipe, or try it sprinkled over grilled chicken, scrambled eggs or avocado on toast.


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