Tabbouleh with Tofu, Raisins and Pine Nuts

[Guest guest]

the tofu for health cookbook is not a vegetarian cookbook.

it does have many ideas that are or easily could be meatless.

this recipe has no cholesterol. and relatively low in saturated fats.

nothing very novel about the idea -- just sounds portable and easy.

 

 

* Exported from MasterCook *

 

Tabbouleh with Tofu, Raisins and Pine Nuts

 

Recipe By :Wendy Sweetser

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup bulgur wheat

1 tablespoon extra-virgin olive oil

1/2 cup pine nuts

1 lemon -- grated rind and juice

2 garlic cloves -- crushed

1 small cucumber

2 tomatoes

4 tablespoons raisins

8 scallions -- finely chopped

4 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

9 ounces firm tofu (light) -- cubed

Salt and pepper

 

1. Put the bulgur wheat in a large bowl, cover with cold water, and leave to

soak for at least 30 minutes. Heat 1 tablespoon of the olive oil in a small

skillet and stir-fry the pine nuts briefly until golden. Drain on a plate lined

with paper towels.

 

2. Mix together the remaining olive oil with the lemon juice and garlic. Dice

the cucumber, and chop the tomatoes into small pieces.

 

3. Drain the bulgur wheat in a strainer, shaking out as much excess water as

possible. Place in a bowl and add the cucumber, tomatoes, raisins, scallions,

parsley, mint, and tofu.

 

4. Pour over the oil and lemon dressing, and toss well to mix. Add seasoning, to

taste. Cover the bowl and leave in a cool place for several hours or overnight.

Scatter with the pine nuts and grated lemon rind when ready to serve.

 

 

 

Description:

" Appetizer or lunch salad: aromatic middle eastern salad made with bulgur

wheat and fragrant fresh parsley and mint "

Source:

" Tofu for Health Cookbook: recipes with style and taste 2001 (UK) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 332 Calories; 14g Fat (35.8% calories

from fat); 17g Protein; 42g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

86mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

1/2 Fruit; 2 Fat.

 

NOTES : Make ahead of time and leave for several hours or overnight before

serving to allow the flavors to develop.

 

Nutr. Assoc. : 218 0 0 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format