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About the Dish

1 small Yellow Onion
3/4 cup Bulgur Wheat
3/4 teaspoon PeachDish Salt
12 ounces Tofu
4 ounces Mustard Greens
2 cloves Garlic
6 ounces Cherry Tomatoes
1 packet Bragg Liquid Aminos
Per Serving
Calories 463
Total Fat 18 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 8 g
Cholesterol 0 mg
Sodium 914 mg
Total Carbohydrates 57 g
Dietary Fiber 12 g
Sugar 6 g
Protein 23 g
Philip Meeker

METHOD

1
Prepare your mise en place: Peel onion, halve, and remove root core. Thinly slice 1 half and dice the other, keeping them separate. Use your palm or a nonbreakable cup to crush 2 garlic cloves; peel and mince. Halve cherry tomatoes. Remove stems from mustard leaves, and thinly slice crosswise. Cut mustard leaves into 1-inch pieces. Crumble tofu into 1/2-inch pieces.
2
Heat a saucepan over high heat. Add 1 teaspoon cooking oil. When oil is shimmering, add diced onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
3
Stir in bulgur and 1/4 teaspoon PeachDish Salt. Add 1 3/4 cups water, and stir well. When liquid comes to a boil reduce heat to low, cover pot and cook 10 minutes. Remove from heat, and let stand, covered.
4
While bulgur is cooking, heat a large sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When the oil is hot enough to make a drop of water sizzle loudly and evaporate quickly when added to the pan, grab a handful of tofu. Hold it over a bowl or the sink and squeeze out excess liquid, then carefully add tofu to the pan. Repeat with remaining tofu. Use a spatula to spread out tofu in pan. Season with 1/4 teaspoon PeachDish Salt, and cook without stirring to brown on the bottom, about 3-4 minutes. Stir or turn the tofu, and cook to brown on the other side, 3-4 minutes more. Remove from pan, and set aside. Rinse and wipe out the pan.
5
Return sauté pan to medium heat. Add remaining 1 teaspoon cooking oil. Carefully add sliced onion in a single layer, and season with 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until it is lightly browned and very soft, 10-15 minutes.
6
Add mustard stems and garlic, and cook 30 seconds, stirring so garlic doesn’t stick. Add tomatoes, and cook, stirring occasionally, until soft, 3-5 minutes.
7
Add mustard leaves and Bragg Liquid Aminos. Stir to combine, and cook until mustard leaves soften, 2-3 minutes.
8
When the greens are tender, return tofu to pan, and stir to combine. Taste and adjust seasoning as desired with remaining PeachDish Salt. Divide bulgur between 2 plates, and top with tofu and vegetable mixture. Enjoy!