Best made with:
Tofu Tabbouleh with Riced Cauliflower
- Extra Firm Tofu
- Gluten Free
|1 pkg||Sunrise Extra Firm Tofu|
|1||Shallot , diced|
|1||Garlic Clove , minced|
|⅓ cup||Olive Oil|
|⅓ cup||Lemon Juice|
|2 tbsp||Red Wine Vinegar|
|2 tsp||Dried Oregano|
|1 tsp||Celery Salt|
|½||Head of Cauliflower|
|½||Cucumber , diced|
|1 pint||Grape Tomatoes , halved|
|1 bunch||Flat Leaf Parsley , chopped|
|1 bunch||Fresh Mint , chopped|
- Wrap tofu in paper towel and press excess water out by weighing down with a heavy pan for 10 minutes, removing as much liquid as possible.
- Combine all marinade ingredients together in large bowl. Crumble tofu into small pieces and place in marinade while you prepare the remaining salad ingredients.
- Cut cauliflower into quarters. Using a box grater with the larger holes, grate up all the cauliflower into rice sized pieces. If the cauliflower seems wet lay the pieces out on paper towel to absorb some of the moisture.
- Combine all ingredients in a large bowl, mixing well until well coated in the marinade. Add salt and pepper to taste.
For best flavour, prepare marinade with tofu the night before and allow to achieve the best flavour overnight in the fridge.