|2 servings||calories per servings 400||protein serving 18 g||carbs per serving 48 g||total fat per serving 17 g|
Bulgur wheat and seared tofu provide satisfying textures, chewy and firm, to a vegetarian sauté of peppery mustard greens balanced with sweet tomatoes. This meal reflects the transition of seasonal produce, with the last of the summer tomatoes and one of the earliest of the autumn greens. Greens tend to be stronger and spicier when the weather is warm, so this sauté offers lots of great flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||13 g|
Prepare your mise en place: Peel and halve onion. Thinly slice 1 half, and dice the other, keeping them separate. Peel and mince garlic. Halve tomatoes. Remove stems from mustard leaves, and thinly slice stems crosswise. Cut mustard leaves into 1-inch pieces. Crumble tofu into 1/2-inch pieces.
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.
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.
While bulgur is cooking, heat a large sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When the oil is shimmering, 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, 3-4 minutes. Stir tofu, and cook to brown on the other side, 3-4 minutes more. Transfer tofu to a plate, and set aside. Rinse and wipe out the pan.
Return sauté pan to medium heat. Add remaining 1 teaspoon cooking oil. 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.
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.
Add mustard leaves and Bragg Liquid Aminos. Stir to combine, and cook until mustard leaves soften, 2-3 minutes.
When 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!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...