Tahini Bulgur Bowls
with Charred Broccolini & Crispy Lemon Tofu
- 6 oz broccolini
- 14 oz organic extra firm tofu
- 1 garlic clove
- 1 oz fresh ginger
- 1 lemon
- 4 oz grape tomatoes
- ½ cup bulgur wheat
- 2 tbsp tahini
- 4 tsp tamari
- 1 tsp agave
- 3.5 oz sauerkraut
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Small saucepan with lid
- Large nonstick skillet
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).
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.
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.
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.
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.
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!