Protein Boost | Warm Spice-Roasted Tofu & Veggie Bulgur Bowls
with Romesco Vinaigrette & Toasted Walnuts
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Veg out without missing out! By way of Spain, these grain bowls are loaded with fortifying ingredients to ward off the cold weather. Line each one with soothingly soft cracked wheat spiced with ancho-chilies, peppers and sesame seeds. On top, oven-roasted sweet potatoes and broccoli meet crisp shredded cabbage. In an ode to romesco, you’ll shower the vegetables in a vinaigrette concocted from roasted pepper, garlic and sherry vinegar, with pan-toasted walnuts for garnish.
We will send you:
- 450g Sweet potatoes
- 150g Shredded cabbage
- 300g Broccoli florets
- 2 Garlic cloves
- 1 Scallion
- 15ml Sherry vinegar
- 1 Roasted pepper
- 25g Chopped walnuts
- 80g Bulgur
- 1 Block of tofu (non-GMO)
- 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Soy, Sulphites, Walnuts, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
6 g
Sodium
980 mg
Total Carb
102 g
Sugars
18 g
Protein
46 g
Fibre
22 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Medium-dice the sweet potatoes. Halve the broccoli if large. In a medium bowl, combine the broccoli, a drizzle of oil and S&P. Mince the garlic. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P. Roast, 5 to 7 min., until partially cooked. Remove from the oven, add the broccoli and roast, stirring halfway, 20 to 25 min., until tender. In the final 5 min., add ¾ of the garlic.
Toast the walnuts
Meanwhile, heat a large, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Reserve the pan.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Make the vinaigrette
Meanwhile, finely chop the roasted pepper. Thinly slice the scallion crosswise. In a small bowl, combine the roasted pepper, vinegar, remaining garlic and spices, 3 tbsp oil (double for 4 portions) and S&P.
Cook the tofu
Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Dress the vegetables & serve
When the vegetables are tender, remove from the oven and add the cabbage and ½ the vinaigrette; toss well. Divide the bulgur between your bowls. Top with the vegetables and tofu. Drizzle with the remaining vinaigrette. Garnish with the walnuts and scallion. Bon appétit!
