Ingredients
- 1 cup bulgur
- 2½ cups water
- 1½ cups asparagus cut into 1 inch pieces
- 2 medium carrots julliened
- 1 red or yellow bell pepper cut into strips
- 2½ – 3 cups button mushrooms chopped
- 2 cloves garlic peeled and finely chopped
- 2 – 3 tablespoons canola oil
- 12 oz extra firm tofu drained and cubed
- ½ teaspoon chopped fresh basil
- 1 – 2 tablespoons feta cheese crumbled
- salt and black pepper to taste
Method
Cooking Bulgur:
- wash the bulgur thoroughly
- In covered saucepan bring water to boiling high
- stir in bulgur and heat to boiling
- reduce the flame to medium-low and cook for about 15 minutes or all the water is absorbed
- turn off heat and leave the cooked bulgur in the saucepan covered
Cooking tofu:
- drain all the water from tofu by squeezing them slightly between kitchen towels
- set the oven to broil at 400°F
- place the tofu on a baking tray and add cooking spray to the tofu pieces and mix them well
- broil until tofu is golden brown (about 15 minutes)
- set aside
- ** To make the bulgur spicy, sprinkle a little bit chili powder and salt on tofu pieces, add olive oil and mix well. Broil tofu until golden brown. This gives a nice spicy flavor to tofu.
Cooking vegetables and making bulgur pilaf:
- in a skillet add about 2 – 3 tablespoon oil and sauté asparagus and carrot for about 5 minutes on medium flame
- add mushrooms and bell pepper and cook for another 4 – 5 minutes
- now add the chopped garlic and cook for another 1 – 2 minutes
- lower the flame and add the broiled tofu and cooked bulgur to cooked vegetables and mix well
- add chopped basil leaves and crumbled feta cheese
- add salt and pepper to taste
Yields: about 3 – 4 servings
