• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
• Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
• Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.

• Meanwhile, heat a large non-stick pan over medium. 
• While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt, pepper and Smoked Paprika-Garlic Blend. 
• When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Cook for 2-3 min per side, until golden. 
• Transfer to a parchment-lined baking sheet. 
• Bake tofu in the middle of the oven for 6-8 min, until golden.

• Meanwhile, cut tomato into 1/2-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Finely chop parsley.
• Peel, then mince or grate garlic.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)

• To a small bowl, add mayo, sour cream, half the parsley, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1/4 tsp (1/2 tsp) garlic and 1 1/2 tbsp (3 tbsp) jalapeños. (NOTE: Like it extra garlicky or spicy? Add more garlic or jalapeños.) 
• Season with salt and pepper, then stir to combine.

• To the pot with bulgur, add lemon zest and remaining parsley. Season with pepper, then fluff with a fork to combine.
• To a large bowl, add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil. (TIP: Add 1/4 tsp (1/2 tsp) sugar, if you like.)
• Season with salt and pepper, then whisk to combine.
• To the vinaigrette, add spinach and tomatoes, then toss to combine.

• Thinly slice tofu.
• To the bowl with salad, add bulgur, then toss to combine.
• Divide bulgur salad between bowls. Top with tofu.
• Drizzle with jalapeño-ranch dressing.
• Squeeze a lemon wedge over top and sprinkle with any remaining jalapeños, if you like.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, until golden.