Tabbouleh with Garlicky Tofu

Ingredients

3 tomatoes, cored and cut into ½-inch pieces
1 tsp table salt, divided
½ C medium-grind bulgur, rinsed
¼ C lemon juice (2 lemons), divided
14 oz extra-firm tofu, cut into 2-inch pieces
¼ tsp pepper
¼ C extra-virgin olive oil, divided
3 garlic cloves, minced
⅛ tsp cayenne pepper
1½ C minced fresh parsley
½ C minced fresh mint
2 scallions, sliced thin

Directions

Toss tomatoes with ¼ teaspoon salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl and let sit until grains begin to soften, 30 to 40 minutes.
Meanwhile, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Pulse tofu in food processor until coarsely chopped, 3 or 4 pulses. Line now-empty sheet with clean paper towels. Spread processed tofu over prepared sheet and press gently with paper towels to dry.
Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until tofu is lightly browned, 10 to 12 minutes. (Tofu should start to sizzle after about 1½ minutes; adjust heat as needed.) Push tofu to sides of skillet. Add 1 teaspoon oil and garlic to center and cook, mashing garlic into skillet, until fragrant, about 1 minute. Stir mixture into tofu. Transfer to bowl and let cool for 10 minutes.
Whisk remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, cayenne, and remaining ½ teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, and scallions and toss to combine. Cover and let sit until bulgur is tender, about 1 hour. Toss to recombine and season with salt and pepper to taste before serving.