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Appetites and Adventures

Cauliflower Tabbouleh Salad [Recipe]

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I have a thing for tabbouleh.

A thing I didn’t realize until I began to write this post.

Cauliflower rice has been a thing for a long time.  I’ve been replacing the bulgur in tabbouleh for a long time.  Therefore, it was only a matter of time until – strangely enough – I decided Cauliflower Tabbouleh needed to happen.

Despite the fact that I have have three other tabbouleh recipes on this blog – Quinoa Tabbouleh, Tofu Tabbouleh, and Tabbouleh Pasta – I really don’t eat it that often.  Not that it isn’t good… I really love it.  I just get lazy.  However, this is the easiest tabbouleh hack yet.  And it’s good.  Strange, but good.

Deliciously EASY grain-free take on Tabbouleh! Paleo, Gluten-Free, Raw, and Vegan.… 

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Strange But Good: Tofu Tabbouleh Salad

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Sometimes the strange is right in front of you.

If you live in a city, it’s right in front of you more often than not.

For this week’s meal prep, I had all the ingredients to make my Quinoa Tabbouleh Salad again.  Except the quinoa.  I swear, between the plumbing, burning food, and general forgetfulness… there is some sort of black cloud over my kitchen this week!

eyore

 That cloud lifted when I had a strange (but good) idea for a substitute.  Better yet, it’s high in protein… tofu!

It’s a bit different texturally speaking, but the soft tofu works against the hearty, crunchy parsley.  I loved the way the lemon juice and spices soaked into this making it even more flavorful!

Tofu Tabbouleh Salad recipe

I followed the original recipe almost exactly, but as an afterthought added a tablespoon of nutritional yeast.  Vegan cheesy tabbouleh… why not?  I already jacked up the traditional version. 😉

My tofu sub and the “cheese” add worked like a charm.  And then I did what Tiggers do best.

tigger

Tofu Tabbouleh Salad

Tofu Tabbouleh Salad

  • 12 oz firm tofu, crumbled
  • 1 large bunch fresh parsley, minced
  • 1 medium tomato, chopped
  • 1 small cucumber, diced
  • 1/4 C red onion, diced
  • Juice of 1 lemon
  • 1 T nutritional yeast
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.

Add the tofu crumbles to bowl and mix together.  Adjust seasoning to taste.

Makes 4 servings.

Note: This stores well in the fridge for 3-4 days.  It is even better on day 2 when the flavors have time to marry.

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

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Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

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I am so excited for next week.  It’s my blog’s 3rd anniversary and I have a full WEEK of giveaways for My Favorite Things planned!!!

Does the Eeyore cloud ever seem to get stuck over your head?

Have you made anything strange lately?  Link it up!

Quinoa Tabbouleh Salad

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Quinoa is one of the easiest things I never make.

Maybe it’s not strange enough?

After complaining about the lack of fresh tabbouleh available in restaurants, it was brought to my attention that I could just make my own.  Thank you, Captain Obvious.

Traditional tabbouleh uses bulgur, but I’m not traditional.  I use quinoa for the added protein.  And because that’s what was in my pantry. 😉

I really loved the bright lemon in this.  It compliments the parsley perfectly and helps make this salad last several days in the fridge.  It also nicely complimented the sea bass I ate it with.

Quinoa Tabbouleh Salad

One of the reasons I had not made tabbouleh before was the overwhelming thought of mincing that much parsley.  Then I remembered my kitchen shears.

Best short cut ever.  In fact, I even cut the onion with them!

parsley

This dish is a fantastic way to get more parsley in your diet.  Why should you eat more?  I’ll tell you…

Parsley Benefits:

  • Rich in Vitamin C,  B 12, K and A (good for immune system, bones, and nervous system)
  • Acts as a diuretic, helping flush out excess fluid
  • Can help control your blood pressure due to the folic acid content
  • Rich in luteolin, which eradicates free radicals, promotes carbohydrate metabolism,  and is an anti-inflammatory
  • May impede growth of cancerous tumors.

Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad

  • 1 C cooked quinoa
  • 1 large bunch fresh parsley, minced
  • 1 medium tomato, chopped
  • 1 small cucumber, diced
  • 1/4 C red onion, diced
  • Juice of 1 lemon
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.

Add chilled quinoa to bowl and mix together.  Adjust seasoning to taste.

Makes 4 servings.

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It’s also a great way to use those massive bunches they sell.  Who can eat all that so fast?! 

Do you eat much parsley?  Tabbouleh?

What’s your favorite herb?  Keep it legal (in most states 😉 )…

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