Tahini Bulgur Bowls
with Charred Broccolini & Crispy Lemon Tofu
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- ½ cup bulgur wheat
- 6 oz broccolini, stems trimmed
- 4 oz grape tomatoes
- 1 garlic clove, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 1 lemon, zested and juiced (divided)
- 2 tbsp tahini
- 4 tsp tamari
- 1/2 tbsp agave
- 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
- 3 oz sauerkraut
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Bring ⅔ cup water to a boil in small saucepan. 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 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). 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. Drizzle with tahini dressing. Tuck in!