Pink bulgur bowl with crispy tofu bites

Step 1/6

• 130 g bulgur
• 320 ml water

• pot (with lid)

In a medium pot, add the bulgur wheat and water and cover with a lid. Bring to a boil on high. Reduce the heat to medium-low and let simmer for about 15 min. or until the liquid is fully absorbed. (Keep an eye on the pot. Toward the beginning of the cooking process, the water might start to overfl ow. Simply lift the lid for a few seconds when you feel like this is about to happen. Repeat as needed). Remove from the heat and let the bulgur sit for 5 to 10 min. to fully soften.

Step 2/6

• 200 g firm tofu
• 2 tbsp flour
• ¼ tsp curry powder
• ¼ tsp garlic powder
• 1 pinch sweet paprika powder
• 1 pinch salt
• ¼ tsp pepper

• bowl (large)

To make the tofu, in a medium bowl, combine the tofu, flour, curry powder, garlic powder, paprika, salt, and black pepper.

Step 3/6

• 1 tbsp vegetable oil

• nonstick pan
• tongs

Heat the vegetable oil in a nonstick skilled on medium-high. Once hot, add the tofu and let it crisp up for about 5 min., flipping the tofu cubes every 30 seconds or so to achieve a golden brown color on all sides.

Step 4/6

• 1 tbsp vegan white wine
• 1 tbsp maple syrup
• 1 tbsp soy sauce

Next, add the white wine, maple syrup, and soy sauce to the tofu. Let this cook for another 2 min., stirring often until the tofu gets a bit darker in color and starts to crisp up again.

Step 5/6

• 1 red beet (cooked)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt
• pepper

• grater

Add the beet to a food processor and pulse it into small shreds. Alternatively, use a cheese grater or a knife to cut the beet into fi ne strips. Add the beet pieces to the pot of bulgur, together with the lemon juice, olive oil, salt, and black pepper. Mix well.

Step 6/6

• 4 tbsp hummus
• 95 g edamame beans
• ¼ cucumber (sliced)
• 1 carrot
• sesame seed (toasted)

To plate, divide the tofu, bulgur, tzatziki, and optional add-ins between 2 or 3 bowls. Enjoy!

Enjoy your meal!