Indulge in the richness of bulgur in this warm salad bowl, a perfect blend of textures and flavors. High in fiber and quick to prepare, bulgur is a nutritious alternative to couscous, offering superior nutritional values. Enhanced with melt-in-your-mouth eggplant and tofu, this recipe is ideal for those looking to maintain a healthy weight, stabilize their blood sugar, or keep cholesterol levels in check. A delicious and healthy dish that will contribute to your well-being.
Ingredients
-
500 ml (2 cups) of low-sodium vegetable broth
-
250 ml (1 cup) of dry bulgur
-
15 ml (1 tbsp) of olive oil
-
1 eggplant, cut into cubes of about 2 cm (1 inch)
-
250 ml (1 cup) of cherry tomatoes, cut in halves
-
2 large carrots, sliced into rounds of about 1 cm (½ inch) thick
-
1 clove of garlic, chopped
-
15 ml (1 tbsp) of low-sodium soy sauce
-
450 g (1 lb) of extra firm tofu, cut into cubes of about 2 cm (1 inch)
-
1 green onion, finely sliced
Preparation
-
In a saucepan, bring the vegetable broth to a boil.
-
Add the bulgur and mix well. Turn off the heat, cover, and let it swell for about 20 minutes.
-
Meanwhile, in a large skillet over medium-high heat, pour the oil and sauté the eggplant, tomatoes, carrots, and garlic for about 5 minutes.
-
Stir in the soy sauce and tofu. Continue cooking for about 10 minutes, or until the tofu is nicely browned, stirring occasionally.
-
Combine the vegetable and tofu mixture with the cooked bulgur. Garnish with green onions to taste at serving time.
Notes
Keeps for 5 days in the refrigerator, in an airtight container. Can be frozen for up to 3 months.
