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Dukkah-crusted tofu with pomegranate & mint tabbouleh
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120g bulgur wheat, well rinsed
500ml low-salt vegetable stock, hot
25g Cooks’ Ingredients Dukkah
1 British Blacktail Free Range Medium Egg white (if vegan, use Oggs Aquafaba Egg Substitute)
280g pack The Tofoo Co Naked Tofu, drained and patted dry
2 tbsp olive oil
½ lemon, juice
¼ tsp ground allspice
¼ cucumber, halved and sliced
2 salad onions, finely sliced
¼ x 25g pack Cooks’ Ingredients Mint, leaves only, shredded
50g pomegranate seeds
1. Put the bulgur wheat in a saucepan. Add the hot stock, bring to the boil, then cover and simmer for 12 minutes. Drain off the excess liquid
in a sieve, then spread out on a plate to dry for 10 minutes.
2. Meanwhile, scatter the dukkah over a plate and lightly whisk the egg white in a bowl. Cut the tofu into 1cm-thick slices then, one at a time, dip in the egg white and press into the dukkah, coating it on both sides. Heat 1 tbsp oil in a large frying pan over a high heat. Fry the tofu for 1 minute on each side until the dukkah is fragrant and just golden. Drain on kitchen paper.
3. In a mixing bowl, whisk the remaining 1 tbsp oil with the lemon juice, allspice and a pinch of salt. Toss in the bulgur wheat to coat in the dressing, then add the cucumber, salad onions, mint and pomegranate seeds. Split between plates and top with the dukkah-crusted tofu.
Cook’s tip Dukkah is a wonderful combination of roasted chickpeas, sunflower seeds and spices. It also makes a great crust for chicken breasts.
Typical values per serving:
This recipe was first published in May 2021.
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