• Before starting, wash and dry all produce.
• To a medium pot, add 2/3 cup (1 cup) water, stock powder and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
• Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, core, then cut pepper into 1/4-inch pieces. 
• Roughly chop spinach. 
• Thinly slice green onions.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu.
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Season with salt and pepper.
• Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. 

• Reduce heat to medium. 
• Add Indian Spice Mix. Cook for 1 min, stirring constantly, until fragrant. 
• Add 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until thickened slightly.
• Add spinach. Stir for 30 sec, until spinach is wilted. 
• Season with salt and pepper. 

• Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter. Stir in half the green onions. 
• Divide bulgur between bowls. 
• Top with tofu curry.
• Sprinkle with remaining green onions.  
• Dollop over yogurt sauce.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.