with Lemony Bulgur, Spinach, Peppers and Feta
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, magnesium chloride) (soy) • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Spinach • Mayonnaise (mustard, egg) (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) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
Allergens
Tags
Tofu
1 unit(s)
Bulgur Wheat
0.5 cup
Harissa Spice Blend
7 g
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
Salt
0.5 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Finely chop spinach.
- Zest, then juice half the lemon (use 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 pot to melt.
- Add bulgur. Cook for 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 for 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 the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. Remove tofu to a plate.
- Meanwhile, to a small bowl, add mayo and 1/2 tbsp (1 tbsp) lemon juice. Whisk to combine.
- To the same pan (from step 3), add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Stir peppers and lemon zest into bulgur.
- Divide bulgur between bowls. Top with tofu.
- Drizzle lemon mayo over top.
- Sprinkle with feta.
- Squeeze a lemon wedge over top, if you like.
650
kcal
Calories
40
g
Fat
10
g
Saturated Fat
50
g
Carbohydrate
4
g
Sugar
9
g
Dietary Fiber
26
g
Protein
35
mg
Cholesterol
1080
mg
Sodium
0.4
g
Trans Fat
650
mg
Potassium
650
mg
Calcium
5
mg
Iron
