Lentil & Bulgur Wheat Tabbouleh with Gochujang Spiced Tofu Vegan recipe

Lentil & Bulgur Wheat Tabbouleh with Gochujang Spiced Tofu

Cook 45 mins
Serves 4

This fibre packed dish with bags of flavour is a great combo of spicy tofu, fresh herbs and a zingy lemon dressing which can be eaten hot or cold. The Korean spicy bean paste adds a great depth of flavour which is complimented with the light lemony dressing.

Tofu Block Find out more


200g Cauldron Organic Tofu block, drained and pressed for 20 minutes, cut into triangles approximately 1/2cm thick
1 tbsp rapeseed oil

For the Marinade:
1 tsp tamarind paste
1 tbsp Gochujang, hot pepper paste (available online or in Asian supermarkets)
3 tbsp maple syrup
1 tsp Sriracha

For the Tabouleh:
200g bulgur wheat, cooked in vegetable stock
100g green lentils, cooked
½ red onion, cut into thin rings, pickled lightly in malt vinegar and a pinch of sugar and salt
24 black grapes, halved
1 tbsp toasted pumpkin seeds
1 sweet chilli pickled beetroot, cut into thin ribbons with a spiruliser
Bunch of coriander leaves, finely chopped
Small bunch of mint leaves, finely chopped

For the Tabouleh Dressing:
1 clove of garlic, finely chopped
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp sherry vinegar
1 tbsp lemon juice
Salt and pepper to taste

(Rocket jus beetroot jus for plate garnish)


  1. Mix the marinade ingredients together in a bowl, add the tofu triangles, cover and refrigerate for 30 minutes.
  2. Preheat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking sheet
  3. Fry the marinated tofu for 3-4 minutes until golden then place on the baking sheet and bake for 10-15 minutes until the marinade is sticky and golden brown.
  4. Combine the tabouleh ingredients with the exception of the beetroot in a large bowl. Whisk together the dressing ingredients and stir through the tabouleh.
  5. Place on top of the tabouleh along with the beetroot strands. Can be eaten hot or cold.
  6. Source of fibre, low in saturated fat, no added salt, a source of protein.