Guest guest Posted September 26, 2001 Report Share Posted September 26, 2001 * Exported from MasterCook * Tofu Tabbouleh Jacobi Recipe By :Dana Jacobi 1998 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 loosely packed cups parsley leaves 1 cup loosely packed mint leaves 3 large or 6 small scallions -- cut in 1-inch pieces 8 ounces firm regular tofu -- frozen and defrosted 1/2 cup finely chopped red onion 10 large cherry tomatoes -- quartered and drained Juice of 1 large lemon 3 tablespoons extra virgin olive oil Salt and freshly ground pepper 1. Place the parsley, mint, and scallions in a food processor. Pulse to chop them coarsely. Squeeze the water from the tofu and crumble it in with the greens. Pulse until the mixture is finely chopped. Transfer the mixture to a large bowl. 2. Mix the onion and tomatoes into the chopped greens. Add the lemon juice and oil and mix well. Season to taste with salt and pepper. Let stand 1 hour before serving, to allow the flavors to blend. Or, cover and refrigerate up to 24 hours. Dana Jacobi, 1998 Source: " http://www.starchefs.com/DJacobi/tofu.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 14g Fat (61.6% calories from fat); 8g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 1036 4151 1337 5290 0 0 0 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ ---[ kitpath Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/ Scan-guage: Oven-Slewed Chicken end YegeLobles]--- Quote Link to comment Share on other sites More sharing options...
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