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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.

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!