Cook mode
Ingredients
Method
Useful swaps
- Use brown rice: Air-fry 230 g tofu with 4 g oil, 1 g sumac, and 0.35 g salt at 400°F for 14 minutes, shaking once. Whisk 20 g lemon, 4 g oil, 1 g sumac, and 0.35 g salt. Toss with 150 g brown rice, 70 g chickpeas, 25 g parsley, 80 g cucumber, and 100 g tomatoes; top with tofu. Remains vegan. Removes wheat from bulgur but retains soy; verify all packaged ingredients when avoiding gluten. Brown rice lowers protein slightly and gives a firmer grain texture.
- Use edamame instead of chickpeas: Soak 50 g bulgur in 100 g boiling water with 0.35 g salt for 15 minutes. Air-fry 230 g tofu with 4 g oil, 1 g sumac, and 0.35 g salt at 400°F for 14 minutes. Toss bulgur with 70 g edamame, 25 g parsley, 80 g cucumber, 100 g tomatoes, 20 g lemon, 4 g oil, and 1 g sumac; top with tofu. Remains vegan. Adds more soy alongside tofu and retains wheat. Edamame raises protein and lowers carbohydrates slightly.
Storage and reheating
- Refrigerate for up to 3 days.
- Not marked as freezer-friendly.
- Suggested reheating: Air Fryer, Serve Cold.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Read the nutrition methodology, editorial policy, or report a correction.
