Tahini Bulgur Bowl
with Charred Broccoli & Crispy Tofu
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- 6 oz broccoli florets
- 1 lemon
- 1 pakage Wildwood® organic extra firm sprouted tofu
- 1 oz fresh ginger
- ¾ cup bulgur wheat
- 1 clove garlic
- 2 tbsp tahini
- 2 tbsp tamari
- 1 tsp agave
- 3 tbsp sesame oil
- 2 oz shredded red cabbage
- ½ cup edamame
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
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!