• Before starting, wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces. 
• Finley chop spinach. 
• Peel, then mince or grate garlic. 
• Zest, then juice half the lemon (whole lemon for 4 servings).
• Cut any remaining lemon into wedges.
• Heat a medium pot over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. 
• Add garlic and bulgur. Cook 1 min, stirring constantly, until fragrant. 

• To the pot, add 2/3 cup (1 cup) water, spinach and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high, then remove from heat.
• Let stand 16-18 min, until bulgur is tender and water is absorbed. Fluff bulgur with a fork.

• 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. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry 5-6 min, turning occasionally, until golden. 
• Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper
• To the pan with the tofu, add 1 tbsp (2 tbsp) oil, then shrimp. Cook 3-4 min, stirring occasionally, until shrimp are cooked through.
• Carefully wipe out pan.

• Meanwhile, to a small bowl, add mayo and 1/2 tbsp (1 tbsp) lemon juice. Whisk to combine. 

• Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then peppers. Cook 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 

• Stir peppers and lemon zest into bulgur. 
• Divide bulgur between bowls, then top with tofu and shrimp. 
• Drizzle with lemon mayo. 
• Sprinkle with feta.

If you opted to add shrimp, while tofu is cooking, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Pan-fry tofu for 5-6 min, turning occasionally, until golden. To the pan with the tofu, add 1 tbsp (2 tbsp) oil, then shrimp. Cook 3-4 min, stirring occasionally, until shrimp are cooked through. Carefully wipe out pan.