Tahini Bulgur Bowls

Add ⅔ cup water to a small saucepan and bring to a boil. Add bulgur, remove saucepan from heat, cover, and let rest until water is fully absorbed, 14 to 16 minutes. (4-serving meal: use 1⅓ cups water)

Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add broccolini, tomatoes, and a pinch of salt and pepper. Cook until broccolini is lightly charred and tomatoes blister, 8 to 10 minutes. Transfer to a bowl and cover to keep warm. (4-serving meal: use 4 tsp vegetable oil) TIP: We will use this skillet again in a later step.

Add garlic, just 2 tsp ginger, just half the lemon juice, tahini, tamari, and agave to a medium bowl. Whisk the tahini dressing to combine. (4-serving meal: use 4 tsp ginger) TIPS: If needed, add water to thin the dressing. Keep any remaining ginger for your own use.

Slice tofu into 1-inch cubes. Return the large nonstick skillet to medium-high heat with 1 tbsp vegetable oil. Add tofu and a pinch of salt and pepper and cook, tossing occasionally, until tofu is browned in places, 3 to 5 minutes. Turn off heat, add lemon zest and remaining lemon juice, and toss. (4-serving meal: use 2 tbsp vegetable oil)

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