We can't decide what we liked the best, the smoky, spicy-sweet cubes of fried tofu or the garlicky veggie-studded bulgur. Anyone having this will ultimately be the winner!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Honey • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract) • Garlic.
Allergens
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish
Gluten
Utensils
Measuring Spoons
Zester
Large Bowl
Small Bowl
Large Non-Stick Pan
Medium Pot
Whisk
Measuring Cups
Tags
Veggie
Spicy
Under 50g of Carbs
New
Climate-conscious
SEO
Ingredients
Tofu
1 unit(s)
Bulgur Wheat
0.5 cup
Honey
2 unit(s)
Harissa Spice Blend
1 tbsp
Garlic, cloves
2 unit(s)
Baby Spinach
28 g
Mayonnaise
2 tbsp
Sweet Bell Pepper
1 unit(s)
Lemon
0.5 unit(s)
Feta Cheese, crumbled
0.25 cup
Oil
1.5 tbsp
Unsalted Butter
1 tbsp
Salt
0.5 tsp
Pepper
0.125 tsp
Preparation
1
Core, then cut pepper into 1/2-inch pieces.
Finley chop spinach.
Peel, then mince or grate garlic.
Zest, then juice half the lemon (zest and juice whole lemon for 4 ppl).
Cut any remaining lemon into wedges.
Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add garlic and bulgur. Cook, stirring constantly, until fragrant, 1 min.
2
Add 2/3 cup (1 cup) water, spinach and 1/2 tsp (1 tsp) salt to the pot. Cover and bring to a boil over high, then remove from heat.
Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff bulgur with a fork.
3
Meanwhile, pat tofu dry with paper towels, then cut or tear into 1/2-inch pieces. Sprinkle with Harissa Spice Blend. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning occasionally, until golden, 7-8 min.
Meanwhile, add honey to a large bowl. Set aside.
4
Meanwhile, add mayo and 1/2 tbsp (1 tbsp) lemon juice to a small bowl. Whisk to combine.
5
Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
6
Once cooked, transfer tofu to the bowl with honey, then toss to combine. Season with salt.
Stir peppers and lemon zest into bulgur.
Divide bulgur between bowls, then top with tofu. Drizzle any honey remaining in the bowl over top.