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About the Dish

3/4 cup Bulgur Wheat
8 ounces Tofu
5 ounces Eggplant
6 ounces Summer Squash
1 1/2 ounces Green Onion
1/4 cup T. Lish Sweet Garlic Dressing
3 ounces Salad Tomatoes
1/2 ounce Sprouts
1 ounce Cashews
Per Serving
Calories 560
Total Fat 30 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 760 mg
Total Carbohydrates 56 g
Dietary Fiber 14 g
Sugar 13 g
Protein 22 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

METHOD

1
In a small saucepan with a lid, combine bulgur, 1 1/4 cups water and 1/4 teaspoon kosher salt. Place pot over high heat, stir well, and bring to a boil. Reduce heat to low, cover pot, and cook 12 minutes. Remove from heat and let stand, covered, 20 minutes.
2
Prepare your mise en place: Cut tofu into 1/2-inch cubes. Slice eggplant, crosswise on the diagonal, into 1/4-inch-thick slices. Halve summer squash lengthwise, then slice crosswise into 1/2-inch-thick pieces. Trim and thinly slice green onions, keeping whites and greens separate. Halve tomatoes.
3
Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, scatter in tofu in a single layer. Cook undisturbed 1 minute, until lightly browned. Turn, using a fork or a spatula, and cook on other side until lightly browned and heated through, 1-2 minutes more. Transfer tofu to a plate.
4
To skillet, add 1 teaspoon cooking oil. When oil is shimmering, add eggplant in a single layer. Cook undisturbed until lightly browned, 1-2 minutes. Toss and cook on other side until browned and softened, about 1 minute more. Scatter in summer squash and green onion whites. Cook, tossing often, until tender and lightly browned, about 5 minutes.
5
Return tofu to skillet, and sprinkle with 1/4 teaspoon kosher salt. Cook, tossing occasionally, until everything is tender and lightly browned, about 1 minute.
6
Remove skillet from heat, and add vinaigrette. Toss to coat evenly.
7
Uncover bulgur, and add tomatoes and onion greens. Toss to combine.
8
To serve, divide bulgur between 2 dinner plates, spreading it out to fill the plate. Divide tofu-vegetable mixture between the plates, mounding it in the center of bulgur. Sprinkle each portion with microgreens and cashews. Enjoy!