• 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 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 heat.
• 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, stirring occasionally, until tender-crisp, 3-4 min. 

• Reduce heat to medium. 
• Add Indian Spice Mix and curry paste. Cook, stirring constantly, until fragrant, 1 min. 
• Add 1/2 cup (1 cup) water. Cook, stirring occasionally, until thickened slightly, 1-2 min.
• Add spinach and 1 tbsp (2 tbsp) butter. Stir until spinach is wilted, 30 sec. 
• 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.  

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.