Tofu Tabbouleh Salad

  • U Serves 4 People
  • P Prep: 00:10
  • P Cook: 00:01
Tofu Tabbouleh Salad

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 65

Calories from Fat 11


% Daily Values*


Total Fat 1.18

1.82%


Saturated Fat 0.19

0.95%


Polyunsaturated Fat 0.50


Monounsaturated Fat 0.23


Cholesterol 0.00

0.00%


Sodium 92.50

3.85%


Potassium 346.06


Total Carbohydrate 7.71

2.57%


Dietary Fiber 2.11

8.44%


Sugars 2.80


Protein 7.71


Vitamin A 50.75%

Vitamin C 83.38%


Calcium 7.88%

Iron 15.94%


* Nutritional Values are estimated and may vary

³ Description

The soft tofu works against the hearty, crunchy parsley. I loved the way the lemon juice and spices soaked into this, making it even more flavorful!

² Ingredients

  •  12 oz Lite Firm Silken Tofu
  •  2 cup Parsley
  •  1 medium whole (2-3/5" dia) Tomatoes
  •  1/2 cup slices Cucumber (with Peel)
  •  1/4 cup, chopped Red Onions
  •  1 lemon yields Lemon Juice
  •  1/2 serving (serving = 2 tbsp) Whole Foods Market Nutritional Yeast
  •  1/2 tsp Black Pepper
  •  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
  •  1/4 tsp Garlic Powder
   

q Directions

12 oz firm tofu, crumbled
1 large bunch fresh parsley, minced
1 medium tomato, chopped
1 small cucumber, diced
1/4 C red onion, diced
Juice of 1 lemon
1 T nutritional yeast
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.
Add the tofu crumbles to bowl and mix together. Adjust seasoning to taste.
Note: This stores well in the fridge for 3-4 days. It is even better on day 2 when the flavors have time to marry.

Recipe Provided by @sprint2thetable

U More Recipes By @sprint2thetable:

Easy Oat Flatbread Sweet Potato Pizza Crust Pumpkin Pan-Lette Chickpea Protein Pancakes

 

Scroll