Tahini Bulgur Bowls

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

Heat 2 tsp vegetable oil in 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 bowl and cover to keep warm. Set skillet aside for step 4. (4-serving meal: use 4 tsp vegetable oil)

Whisk together garlic, just 2 tsp ginger, just half the lemon juice, tahini, tamari, and just 1 tsp agave in medium bowl. (4-serving meal: use 4 tsp ginger, 2 tsp agave) (TIPS: If dressing is too thick, add 1 tbsp warm water. Keep remaining ginger and agave for your own use.)

Heat 1 tbsp vegetable oil in same nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper and cook, tossing occasionally, until tofu is browned in places, 3 to 5 minutes. Remove from heat, add lemon zest and remaining lemon juice, and toss. (4-serving meal: use 2 tbsp vegetable oil)

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