Bulgur wheat – cook 1 cup of bulgur wheat with 2 of cups water or vegetable stock. I use an electric rice cooker for this. When done, fluff and set aside.
Tofu – Firm kind. Drain the tub, pat dry the block and cut into bite sized cubes. Heat a tablespoon of olive oil in a skillet and saute the tofu cubes until they’re all toasted nice and golden brown. Just before turning the heat off, sprinkle salt and squeeze some lemon juice over them. Set them aside.
Garlic-tomato sauce – heat 1 tablespoon cooking oil in a saucepan and sauté coarsely minced cloves of garlic. I used 5 large garlic cloves. Add chopped tomatoes (4 to 5 Roma tomatoes) and let it cook covered on low heat until tomatoes are soft and mushy. Add salt, pepper and pinch of brown sugar to balance the tomato acidity.
Basil pesto – I used store bought basil pesto here. I love bulgar wheat with basil pesto. One my most favorite go-to options when cooking for myself. Store bought basil pesto works fine for me.
Putting it together:
A. Mix one half of the cooked bulgur wheat with a good amount of garlic-tomato sauce. Add in some roasted pumpkin seeds. Serve with the toasted tofu.
B. Mix the other half with a generous amount of basil pesto. Garnish with pomegranate seeds. Serve with toasted tofu.
I love both varieties. The pumpkin seeds give a good crunch. And I must say that pomegranate seeds and pesto go so well together! This combination is a hit in our household!
Azrael_Alaric on
I like bulgar wheat and pesto, but it’s never occurred to me to eat them together. Thanks for sharing your recipes!
2 Comments
Recipe/Cooking instructions:
Bulgur wheat – cook 1 cup of bulgur wheat with 2 of cups water or vegetable stock. I use an electric rice cooker for this. When done, fluff and set aside.
Tofu – Firm kind. Drain the tub, pat dry the block and cut into bite sized cubes. Heat a tablespoon of olive oil in a skillet and saute the tofu cubes until they’re all toasted nice and golden brown. Just before turning the heat off, sprinkle salt and squeeze some lemon juice over them. Set them aside.
Garlic-tomato sauce – heat 1 tablespoon cooking oil in a saucepan and sauté coarsely minced cloves of garlic. I used 5 large garlic cloves. Add chopped tomatoes (4 to 5 Roma tomatoes) and let it cook covered on low heat until tomatoes are soft and mushy. Add salt, pepper and pinch of brown sugar to balance the tomato acidity.
Basil pesto – I used store bought basil pesto here. I love bulgar wheat with basil pesto. One my most favorite go-to options when cooking for myself. Store bought basil pesto works fine for me.
Putting it together:
A. Mix one half of the cooked bulgur wheat with a good amount of garlic-tomato sauce. Add in some roasted pumpkin seeds. Serve with the toasted tofu.
B. Mix the other half with a generous amount of basil pesto. Garnish with pomegranate seeds. Serve with toasted tofu.
I love both varieties. The pumpkin seeds give a good crunch. And I must say that pomegranate seeds and pesto go so well together! This combination is a hit in our household!
I like bulgar wheat and pesto, but it’s never occurred to me to eat them together. Thanks for sharing your recipes!