Taboule with tofu and herbs
Serving 4 people 15mn preparation – cooling 1hr.
  • 150gr of plain tofu
  • ½ spoon of Provencal herbs
  • 125gr of wheat semolina
  • 25cl of water
  • 2 tomatoes
  • ½ cucumber
  • 1 small onion
  • 1 small bunch of spring onion (optional)
  • 8 pitted black olives
  • 12 leaves of fresh mint
  • 8 blades of chives
  • 1 lemon (or more according to the size)
  • 3 big spoons of olive oil
  • Salt, pepper
  1. Poor the water in a casserole with salt. Heat till it is boiling. In the meantime arrange the semolina in a bowl and press the lemon to extract the juice. When the water is boiling poor it onto the semolina and sprinkle with the lemon juice. Keep in fridge for 1hr.
  2. Cut the tofu in small cubes, peal off the ½ cucumber and tomatoes and cut in small cubes too. Slice the olives, peal off the onion and chop finely. Chisel mint and chives and add all these ingredients to the semolina.
  3. Sprinkle with olive oil and add extra salt and pepper if needed. Keep in fridge for 1hr and serve.