Tofu épicé au boulghour//Spiced tofu and bulgur
Bonjour !
Me revoici pour finir la semaine avec cette bonne recette de tofu épicé au boulghour : https://www.papillesetpupilles.fr/2017/04/selle-dagneau-aux-epices-boulghour-sauce-yaourt-et-menthe.html/
J'ai remplacé le yaourt grec par du yaourt soja/coco/… et l'agneau par 2 blocs de tofu.
//Hello !
I'm back to finish the week with this tasty recipe of spiced tofu with bulgur :
Spiced tofu and bulgur
For 4 people
Ingredients :
Tofu : 2 blocks
Espelette’s chili : 4 pinches
Ras el hanout : 4 pinches
Olive oil : 2 tablespoons + 1 tablespoon
Vegan chicken broth : 1 L (or 1 L of water and 4 tablespoons of powdered broth)
Celery branch : 50 g
Onions : 50 g
Cumin : ½ teaspoon
Safran : ½ teaspoon
Bulgur : 200 g
Grilled peppers : 150 g
Dry apricots : 3
Green onions : 16
Mint leaves : 5
Melissa leaves : 5
Salt : 1 pinch
Pepper : 1 pinch
Sauce :
Soy/coconut/… yogurt : 120 g
Mint leaves : 1 bunch
Salt : 1 pinch
Pepper : 1 pinch
Olive oil : 2 tablespoons
Preparation :
Step 0
Preheat the oven on 430°F
Step 1
Cut the tofu blocks in 2 or 3 pieces. Season them with the Espelette’s chili and a pinch of ras el hanout.
Step 2
Heat up 2 tablespoons of olive oil in a pan. Sauté the tofu on all the faces them continue to cook in the oven during 12 minutes. Let it then stand in the turned-off oven for 6 minutes.
Step 3
Pour the broth in a pot. Add the celery, onion, cumin, safran and bring to boil. Dive the bulgur and cook it, a little boiling, as long as written on the bag (usually 11 minutes). Drain.
Step 4
Cut the peppers in triangles, the apricots in slices. Peel the green onion and cut the finely with scissors (in diagonal if possible). Wash and dry the mint and melissa leaves then chop them (with a big knife, it’s easier).
Step 5
Sauce : wash, dry and chop the mint leaves. In a bowl, put the yogurt, add salt, pepper, oil and mint leaves. Mix and reserve in the fridge.
Step 6
Sauté the green onions on a pan with a tablespoon of oil. Mix them with the bulgur and add the peppers, apricots, mint and melissa in too. Mix and serve with the pieces of tofu and the yogurt sauce.
Advice : If you have some, add some dices of preserved lemon to the bulgur.
