|2 servings||calories per servings 590||protein serving 23 g||carbs per serving 63 g||total fat per serving 30 g|
Nothing says summer like a sauté of succulent eggplant, sweet tomatoes and tender squash. The mix is made even more satisfying with the addition of lightly seared tofu and buttery cashews, which lend satisfying chewy and crunchy textures to the dish. A zesty Sweet Garlic vinaigrette ties together all the elements of this fabulous seasonal supper.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||16 g|
• Place a small saucepan over high heat. Add bulgur, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, cover pan. Reduce heat to low, and cook 15 minutes.
• Remove from heat and set aside, keeping covered to allow bulgur to absorb all liquid.
MISE EN PLACE
• Cut tofu into 1/2-inch dice.
• Cut eggplant at an angle into 1/4-inch slices.
• Halve squash lengthwise. Slice crosswise into 1/2-inch pieces.
• Thinly slice green onion, keeping white and green parts separate.
• Halve tomatoes.
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add tofu in a single layer. Cook without disturbing until lightly browned on bottom, about 1 minute.
• Turn tofu. Cook, stirring occasionally, until tofu is lightly browned on all sides, 1-2 minutes.
• Transfer tofu to a plate.
• Add 1 teaspoon cooking oil to pan. When oil is hot, add eggplant in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes.
• Cook, stirring occasionally, until eggplant begins to become tender, about 1 minute.
• Scatter in squash and onion whites. Cook, tossing often, until vegetables are tender and lightly browned, about 5 minutes.
Return tofu to pan. Season with 1/4 teaspoon kosher salt. Cook, tossing occasionally, until tofu is warmed through, about 1 minute.
Remove pan. from heat. Add vinaigrette. Toss to coat.
• Uncover bulgur, and fluff with a fork.
• Fold in tomatoes and onion greens.
• Divide bulgur between 2 plates.
• Top with tofu sauté.
• Garnish with microgreens and cashews. Enjoy!
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.Learn More...