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Grilled Lemon Herb Tofu with Quinoa-Free Tabbouleh
A refreshing and protein-rich dinner with a Mediterranean twist.
Ingredients:
1
Servings
-
200gtofu
-
2tbsplemon juice
-
1tbspolive oil
-
2clovegarlic
-
30gparsley
-
100gcucumber
-
1itemtomato
-
50gred onion
-
10gmint leaves
-
100gbulgur wheat
Preparation Time: 30 minutes
Instructions:
- Press tofu to remove excess water and cut into slices.
- Marinate tofu in lemon juice, olive oil, minced garlic, salt, and pepper for 15 minutes.
- Grill tofu on medium heat for about 5 minutes on each side until golden brown.
- Cook bulgur wheat according to package instructions and let it cool.
- Chop parsley, cucumber, tomato, red onion, and mint leaves finely.
- Mix chopped vegetables with cooled bulgur wheat.
- Serve grilled tofu on a bed of tabbouleh.
| Nutrition | Per Serving 600 g | Per 100g |
|---|---|---|
| Energy | 700 kcal | 117 kcal |
| Protein | 30 g | 5.0 g |
| Fibre | 12 g | 2.0 g |
| Salt | 1 g | 0.2 g |
| Sugar | 8 g | 1.3 g |
| Carbohydrates | 90 g | 15.0 g |
| Fat | 25 g | 4.2 g |
-
200gtofu
-
2tbsplemon juice
-
1tbspolive oil
-
2clovegarlic
-
30gparsley
-
100gcucumber
-
1itemtomato
-
50gred onion
-
10gmint leaves
-
100gbulgur wheat
1
Servings
0
Press tofu to remove excess water and cut into slices.
Marinate tofu in lemon juice, olive oil, minced garlic, salt, and pepper for 15 minutes.
Grill tofu on medium heat for about 5 minutes on each side until golden brown.
Cook bulgur wheat according to package instructions and let it cool.
Chop parsley, cucumber, tomato, red onion, and mint leaves finely.
Mix chopped vegetables with cooled bulgur wheat.
Serve grilled tofu on a bed of tabbouleh.