Warm bulgur wheat salad

Warm bulgur wheat salad

Warm bulgur wheat salad with tofu, sweet potatoes, kale and avocado!

Vegan, nut free | Serves 2 | SALAD

Ingredients:

Tofu:

• 2 tablespoons of each olive oil and light soy sauce
• 1 tablespoon of maple syrup (or other liquid sweetener of your choice)
• 1/2 teaspoon of each smoked paprika, chili flakes, oregano, garlic granules and dried parsley
• Salt and pepper
• 250g firm tofu (I used tofoo)

Sweet potatoes:

• 1 medium sweet potato, cut in small cubes
• 1/2 teaspoon of each smoked paprika, chili flakes, oregano, garlic granules and dried parsley
• Salt and pepper
• 1 tablespoon of olive oil

Bulgur:

• 200g bulgur wheat
• 1/2 teaspoon of each oregano, garlic granules and dried parsley
• Salt and pepper
• 1 tablespoon of olive oil

To assemble:

• 2 handfuls of kale, washed, destemmed and cut in bite size pieces
• 1 ripe avocado
• Juice of half lemon
• Salt and pepper
• Pinch of oregano

Steps:

1. Preheat your oven to 180°C and line a baking tray with some parchment paper.

2. In a bowl add all the ingredients for the tofu (except from the tofu) and mix well.

3. Remove the tofu from the package, pat dry with some paper towel (the one I'm using is already pressed, if your is not you might need to press it to get rid of the excess water), cut in bite size pieces and add in the bowl to marinate.

4. In the meantime, peel the sweet potato and cut in small cubes, add in one side of the baking tray along with all the spices and oil and mix to coat well.

5. Add the tofu pieces in the same baking tray and bake for 35-40 minutes turning halfway through.

6. Once you turned the tofu and sweet potatoes, start preparing the bulgur. In a bowl, add all the ingredients of the bulgur and stir. Add 230ml of boiling water, stir and cover the bowl with a plate. Make sure that the bowl is fully covered, as the bulgur will get cooked with the steam.

7. After 10 minutes, uncover. The water must be completely absorbed, and the bulgur must be cooked. Use a fork to fluff it up.

8. In a big bowl, add the kale along with the remaining of the ingredients and massage with your hands.

9. Add the sweet potatoes, tofu and bulgur and combine well.

10. Taste and adjust the seasoning to your preference.

Happy cooking everyone!

If your tofu is not pressed, here's a technique to press it:

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