1 cup bulgur wheat
2 cups boiling water
8 ounces firm water-packed tofu, chopped finely
2 large tomatoes, chopped
1/2 cup black olives, chopped
1 cup finely chopped fresh parsley
1/2 cup finely chopped fresh mint
3/4 cup chopped green onions
1/3 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic
Combine the boiling water and bulgur in a medium-large bowl.
Cover and let stand until the bulgur is tender
(about 1 hour).
Drain if necessary.
Add remaining ingredients and mix well.
Cover tightly and refrigerate 30 minutes before serving.
Per serving: 90 calories, 4 g protein (1.8 g soy protein), 2.5 g fat
(0 g sat fat), 13 g carbohydrate, 0 mg cholesterol, 130 mg
sodium, 3 g dietary fiber
To submit a recipe click here
A SPECIAL THANKS TO THE VEGETARIAN VOICE
This site is the property of Michael McKennedy.
All original images, photographs and content may not be reproduced in any manner
except with permission from Michael McKennedy © 2000
This site created by: Michael McKennedy
Last Update: 08/28/2000