Pink bulgur bowl with crispy tofu bites

Pink bulgur bowl with crispy tofu bites

Based on 1 ratings
"A vibrant bowl that’s almost too pretty to eat. Tipp: I highly recommend giving the carrots a quick pickle."

Difficulty

Easy 👌

Preparation

65 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
130 g
bulgur
320 ml
water
1
red beet (cooked)
1 tbsp
lemon juice
1 tbsp
olive oil
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
1 tbsp
vegetable oil
1 tbsp
vegan white wine
1 tbsp
maple syrup
1 tbsp
soy sauce
95 g
edamame beans
¼
cucumber (sliced)
1
carrot
sesame seed (toasted)
4 tbsp
hummus
salt
pepper

Utensils

pot (with lid), bowl (large), nonstick pan, tongs, grater

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How-To Videos

how-to-blanch

How to blanch

how-to-prepare-beets

How to prepare beets

how-to-make-crunchy-tofu-bites

How to make crunchy tofu bites

Nutrition per serving

Cal730
Fat32 g
Protein34 g
Carb85 g
  • 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!

    Pink bulgur bowl with crispy tofu bites

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