With plenty of flavors and textures, this one-bowl meal from F&W’s Kay Chun is the perfect simple lunch or supper.
Slideshow:More Vegetarian Recipes
4 cups bulgur
5 tablespoons extra-virgin olive oil
One 14-ounce package firm tofu, drained and cubed
5 scallions, chopped, plus more for garnish
1 small tomato, chopped
1 Kirby cucumber, chopped
1 tablespoon fresh lemon juice
How to Make It
In a medium saucepan of boiling water, cook the bulgur until tender, about 12 minutes. Drain and return the bulgur to the pan. Cover and let stand for 10 minutes; fluff with a fork. Spread the bulgur on a baking sheet and let cool to room temperature.
In a large cast-iron skillet, heat 2 tablespoons of the oil. Cook the tofu and 5 chopped scallions over high heat, stirring, until golden and crisp in spots, about 5 minutes. Transfer to a large bowl. Stir in the bulgur, tomato, cucumber, lemon juice and the remaining oil and season with salt and pepper. Garnish with more chopped scallions and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.