with Pineapple Salsa and Bulgur
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Red onion • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Bulgur wheat (wheat) (durum wheat semolina) • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Cilantro • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Garlic.
Allergens
Tags
Tofu
1 unit(s)
Caribbean Spice Blend
3 g
Jerk Sauce
2 tbsp
Cilantro
7 g
Mango Chutney
2 tbsp
Red Onion
0.5 unit(s)
Diced Pineapple Cup
1 unit(s)
Lime
1 unit(s)
Bulgur Wheat
0.5 cup
Garlic, cloves
2 unit(s)
Guacamole
3 tbsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings). Reserve 1/2 tbsp (1 tbsp) onion in a small bowl.
- Peel, then mince or grate garlic.
- Strain pinapple, reserving juice
- Add pineapple juice to a measuring cup, then top up with water to make 3/4 cup (1 1/2 cups) liquid.
- Heat a medium pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, bulgur, half the garlic and remaining chopped onions. Cook for 1 min, stirring often, until fragrant.
- Add pineapple water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, remove from heat and let stand, covered, for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
- To a foil-lined baking sheet, add tofu, half the Carribean Spice Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Broil in the middle of the oven for 9-11 min, flipping halfway through, until golden.
- Meanwhile, zest, then juice half the lime.
- Roughly chop cilantro
- To the small bowl with reserved chopped onion (from step 1), add pinapple, lime zest, lime juice and half the cilantro. Season with salt and pepper. Stir to combine, then set aside.
- To another small bowl, add guacamole and remaining garlic. Season with salt and pepper, then stir to combine. Set aside.
- To a medium bowl, add jerk sauce and half the mango chutney (use all for 4 servings). Whisk to combine.
- Once tofu is finished, add tofu to the medium bowl with jerk-mango mixture. Toss to combine.
- When bulgur is finished, fluff with a fork, then stir in remaining cilantro.
- Divide bulgur between bowls.
- Top with tofu, drizzling over any remaining sauce in the bowl.
- Top with pineapple salsa and guacamole.
620
kcal
Calories
28
g
Fat
4
g
Saturated Fat
73
g
Carbohydrate
19
g
Sugar
10
g
Dietary Fiber
25
g
Protein
0
mg
Cholesterol
1000
mg
Sodium
0
g
Trans Fat
600
mg
Potassium
600
mg
Calcium
4.5
mg
Iron
