Tabbouleh with Maple & Lime Tofu - Helen Ridgeway

Ingredients

• 150 g bulgar wheat ((⅔ cup))
• 300 ml water ((1¼ cups))
• ½ tsp veg stock powder
• Pinch salt
• ½ cucumber
• 1 red onion
• 3 medium tomatoes
• Large handful of fresh parsley
• Large handful of fresh mint
• Juice of two limes
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• S&P
• 600 g firm tofu (pressed)
• 1 tsp garlic powder
• 1 tbsp olive oil
• Salt pepper
• Juice of a lime
• 1½ tbsp maple syrup