
- Serves: 4 - 5
- Recipe Category: Vegetarian main
-
Products in this recipe:
Chilli & Garlic Seasoning, Vegetable Spice, Vegetable Stock Powder, Creamy Herb Dressing, Sun-Dried Tomatoes
You Will Need:
Method:
Snip the corner of the pack of Sun-dried Tomatoes and pour out ¼ cup (60 ml) of the marinade. Add honey together with Chilli & Garlic Seasoning, stir to mix. Pour into a plastic bag. Add tofu blocks and shake gently to coat. Marinate overnight or at least for a few hours.
Pour the rest of the marinade into a medium size mixing bowl and bring to a fast boil in the microwave. Immediately add all the shredded cabbage, toss and season lightly with Vegetable Spice. Stir-fry the broccoli in a little oil until bright green. Add 2 T (30 ml) of water, cover with a lid and steam-cook for 2 - 3 minutes until just tender and bright green.
Season lightly with Vegetable Spice and keep on one side. Add Bulgar wheat and Vegetable Stock Powder to the 6 cups of boiling water. Cook for 8 minutes until tender. Drain, return to saucepan and toss with Creamy Herb Dressing.
To Assemble
Divide the Bulgar wheat between the bowls. Top with Sun-dried Tomatoes, tofu, cabbage and broccoli
Variation
Instead of Bulgar wheat use nutty brown rice, couscous or quinoa. Instead of tofu use feta or halloumi cheese.

Tofu Grain Bowl with Vegetables
These Bulgar Grain bowls with marinated tofu and a blend of interesting vegetables are a real treat and have great appetite appeal, because we infused everything with flavour.
- Serves: 4 - 5
- Recipe Category: Vegetarian main
-
Products in this recipe:
Chilli & Garlic Seasoning, Vegetable Spice, Vegetable Stock Powder, Creamy Herb Dressing, Sun-Dried Tomatoes
You Will Need:
Method:
Snip the corner of the pack of Sun-dried Tomatoes and pour out ¼ cup (60 ml) of the marinade. Add honey together with Chilli & Garlic Seasoning, stir to mix. Pour into a plastic bag. Add tofu blocks and shake gently to coat. Marinate overnight or at least for a few hours.
Pour the rest of the marinade into a medium size mixing bowl and bring to a fast boil in the microwave. Immediately add all the shredded cabbage, toss and season lightly with Vegetable Spice. Stir-fry the broccoli in a little oil until bright green. Add 2 T (30 ml) of water, cover with a lid and steam-cook for 2 - 3 minutes until just tender and bright green.
Season lightly with Vegetable Spice and keep on one side. Add Bulgar wheat and Vegetable Stock Powder to the 6 cups of boiling water. Cook for 8 minutes until tender. Drain, return to saucepan and toss with Creamy Herb Dressing.
To Assemble
Divide the Bulgar wheat between the bowls. Top with Sun-dried Tomatoes, tofu, cabbage and broccoli
Variation
Instead of Bulgar wheat use nutty brown rice, couscous or quinoa. Instead of tofu use feta or halloumi cheese.