• Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
• Let stand until bulgur is tender and liquid is absorbed, 16-18 min. 

• Meanwhile, core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
• Cut tomato into 1/4-inch pieces.
• Roughly chop cilantro. 
• Zest, then juice lime. 
• 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. Cut into 1/4-inch slices.

• Heat a large non-stick pan over medium-high heat. 
• When hot, add peppers to the dry pan. Cover and cook, flipping the pieces halfway through, until dark golden, 4-5 min.
• Transfer peppers to a medium bowl. 

• Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), then tofu. Pan-fry until golden, 3-4 min. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
• Remove the pan from heat.
• Add Tex-Mex paste, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) water. Cook, stirring often, until tofu is coated, 1 min. 
• Remove the pan from heat. 

• Meanwhile, add tomatoes, lime juice and half the cilantro to the bowl with peppers. 
• Season with salt and pepper, then stir to combine. 

• Fluff bulgur with a fork. Stir in remaining cilantro.
• Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine. 
• Divide bulgur between bowls. 
• Top with tofu, then salsa and lime crema.
• Sprinkle with feta.

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. Cut into 1/4-inch slices.

Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), then tofu. Pan-fry until golden, 3-4 min. Follow the rest of the recipe as written.