Tahini Bulgur Bowl with Charred Broccoli & Crispy Tofu

Tahini Bulgur Bowl

with Charred Broccoli & Crispy Tofu

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
710
FAT
38g
CARBOHYDRATES
72g
PROTEIN
30g

MAIN INGREDIENTS

  1. 6 oz broccoli florets
  2. 1 lemon
  3. 1 pakage Wildwood® organic extra firm sprouted tofu
  4. 1 oz fresh ginger
  5. ¾ cup bulgur wheat
  6. 1 clove garlic
  7. 2 tbsp tahini
  8. 2 tbsp tamari
  9. 1 tsp agave
  10. 3 tbsp sesame oil
  11. 2 oz shredded red cabbage
  12. ½ cup edamame
  13. 2 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Zester or microplane
  • Baking sheet
  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 475°F. Cut the broccoli florets into bite-sized pieces. Zest and halve the lemon. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel and mince the ginger.
2
Roast the broccoli
Transfer the broccoli florets pieces to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast in the oven until well browned in spots, about 8 to 10 minutes. Once finished, toss with the lemon zest on the baking sheet.
3
Cook the bulgur and make the dressing
Add ⅔ cup water to a small saucepan and bring to a boil. Add the bulgur, cover, and remove from heat. Allow the bulgur to rest until Step 6. Meanwhile, peel and grate the garlic and add to a medium bowl. Add the just 2 tsp minced ginger, tahini, tamari, agave, 2 tbsp sesame oil, and the juice from half the lemon to the bowl and whisk the tahini dressing to combine.
4
Crisp the tofu
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the cubed tofu and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places, about 3 to 5 minutes.
5
Prepare the toppings
Spread the tahini dressing along the interior of large serving bowls. Divide the cooked bulgur between the bowls, then top with charred broccoli and crispy tofu.
6
Serve
Add the juice from the remaining lemon, remaining minced ginger, remaining sesame oil, shredded red cabbage, edamame, a pinch of salt to the now empty dressing bowl. Toss to combine. Top the tahini bulgur bowls with the edamame and cabbage. Enjoy!