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Tahini Bulgur Bowls

with Charred Broccolini & Crispy Lemon Tofu

dinner

Tomatoes Tofu Tamari Lemon Fruit Cabbage Broccolini Beans/Legumes Agave Grain Bowl Dinner Mediterranean Nut-Free High-Protein <600 Calories Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
550
FAT
19g
CARBOHYDRATES
65g
PROTEIN
38g

MAIN INGREDIENTS

  1. 6 oz broccolini
  2. 14 oz organic extra firm tofu
  3. 1 garlic clove
  4. 1 oz fresh ginger
  5. 1 lemon
  6. 4 oz grape tomatoes
  7. ½ cup bulgur wheat
  8. 2 tbsp tahini
  9. 4 tsp tamari
  10. 1 tsp agave
  11. 3.5 oz sauerkraut
  12. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Trim 1 inch off of the broccolini. Cut tofu into 1 inch cubes. Peel and mince the garlic and ginger. Zest, halve, and juice the lemon(s).

2
Char the broccolini

Heat 2 tsp (4 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, grape tomatoes, and pinch of salt and pepper. Cook until broccolini is lightly charred and the tomatoes blister, 8 to 10 minutes. Transfer vegetables to a bowl and cover to keep warm.

3
Cook the bulgur

Add ⅔ cup (1⅓ cup) water to a small saucepan and bring to a boil. Add the bulgur wheat, remove from heat, cover, and let rest until water is fully absorbed, 14 to 16 minutes.

4
Make the dressing

Add the minced garlic, 2 tsp (4 tsp) minced ginger, tahini, tamari, agave, and just half the lemon juice to a medium bowl. Whisk the tahini dressing to combine.

5
Crisp the tofu

Return the skillet to medium-high heat with 1 tbsp (2 tbsp) vegetable oil. Add cubed tofu and sprinkle with salt and pepper. Cook, tossing occasionally, until browned in places, 3 to 5 minutes. Remove from heat and toss the crisped tofu with lemon zest and the remaining lemon juice.

6
Serve

Divide the cooked bulgur wheat between the bowls. Add the charred broccolini and blistered grape tomatoes. Top with crispy lemon tofu and sauerkraut. Drizzle with tahini dressing. Tuck in!