Tofu Bulgur Bowl
with harissa tahini dressing
A recipe conveniently customised just to your liking.
Tags:
Quick
•Veggie
•Spicy
Allergens:
Sesame
•Egg
•Mustard
•Sulphites
•Cereals containing gluten
•Wheat
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Tahini
(Contains: Sesame)
1 sachet(s)
Harissa Paste
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Cucumber
40 grams
Salad Leaves
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
150 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)
1 sachet(s)
Vegetable Stock
1 unit(s)
Bell Pepper
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3487 kJ
Energy (kcal)833 kcal
Fat46.6 g
of which saturates5.5 g
Carbohydrate68.3 g
of which sugars9.9 g
Dietary Fiber16.5 g
Protein31.6 g
Salt4.2 g
Potassium395.3 mg
Calcium210.4 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking steps
1
- Pour 300ml water (per 2P) into a large pot, stir in the stock and bring to the boil.
- Stir in the bulgur, bring back up to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
3
- In a bowl, mix the aioli, tahini and harissa paste with a drizzle of oil.
- Season to taste with salt and pepper.
- Loosen with a splash of water if required.
4
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss the tofu with salt, pepper and a drizzle of oil.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 5-6 mins. Shift frequently to ensure it doesn't burn.
- Season to taste with salt and pepper.
5
- When the bulgur is cooked, stir through the bell pepper, cucumber, salad leaves, red wine vinegar with a glug of oil.
- Season to taste with salt, pepper and sugar.
6
- Divide the couscous salad between plates and top with the tofu.
- Drizzle over the spicy tahini dressing.
