Cal Smart Roasted Tofu
with Veggie Bulgur and Lemon Aioli- Soy
- Sulphites
- Wheat
- Egg
- Mustard
- Egg
- Crustaceans
- Milk
- Sesame
- Fish
- Wheat
- Mustard
- Soy
- Sulphites
- May contain traces of allergens
This light, bright meal of seasoned tofu is simplicity at its finest. Finished with a dollop of lemon aioli and served on a bed of savoury roasted zucchini and peppers tossed with bulgur, this is a dish you'll want to prepare again. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Ingredients
1 unit
Tofu
(Contains: Soy)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Vegetable Broth Concentrate
(Contains: Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites, May contain traces of allergens)
1 unit
Sweet Bell Pepper
1 unit
Zucchini
1 unit
Lemon
1 unit
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
7 g
Parsley
Not included in your delivery
0.13 tsp
Sugar*
¼ tsp
Pepper*
2 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then red peppers. Cook stirring often until tender crisp 2-3 min.
- Add bulgur, broth concentrate and 2/3 cup (1 1/2 cup) water.
- Cover and bring to a boil over high heat.
- Once boiling, cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff with a fork.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Add zucchini and 1/2 tbsp oil to one side of a foil-lined baking sheet. (NOTE: For 4 ppl, divide zucchini between 2 baking sheets, using 1/2 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
- Season with pepper and half the Zesty Garlic Spice Blend (use all for 4 ppl).
- Arrange tofu on the other side of the baking sheet with zucchini. (NOTE: For 4 ppl, divide tofu between both baking sheets.)
- Drizzle with 1/2 tbsp (1 tbsp) oil, then brush to coat.
- Broil in the middle of the oven until zucchini is tender and tofu is golden 8-10 min. (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Add zucchini, half the parsley, 1/2 tbsp (1 tbsp) oil and remaining garlic to the pot with bulgur and peppers. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Thinly slice tofu.
- Divide bulgur between plates. Arrange tofu on top. Dollop with lemon aioli.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the salmon.
Broil tofu the same way the recipe instructs you to broil the salmon, until golden.
Thinly slice tofu. Top bulgur with tofu when you plate it.
