Carb Smart Tofu Bulgur Bowls
with DIY Jalapeño-Ranch Dressing
Jalapeño-ranch dressing steals the show in this quick and well-balanced bowl. Smoky, seared tofu pairs perfectly with creamy ranch, while lemony bulgur brings brightness to every bite!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
56 g
Baby Spinach
1 unit
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit
Lemon
1 unit
Jalapeño
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
½ cup
Bulgur Wheat
(Contains Wheat)
7 g
Parsley
1 unit
Garlic, cloves
1 unit
Tomato
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.63 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, 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.) Season with salt, pepper and Smoked Paprika-Garlic Blend.
- When hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Cook until golden, 2-3 min per side.
- Transfer tofu to a plate. Cover to keep warm.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add mayo, sour cream, half the parsley, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1/4 tsp (1/2 tsp) garlic and 1 1/2 tbsp (3 tbsp) jalapeños to a small bowl. (NOTE: Reference garlic and heat guides.)
- Season with salt and pepper, then stir to combine.
- Add lemon zest and remaining parsley to the pot with bulgur. Season with pepper, then fluff with a fork to combine.
- Add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil to a large bowl. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Season with salt and pepper, then whisk to combine.
- Add spinach and tomatoes to the large bowl with vinaigrette, then toss to combine.
- Thinly slice tofu.
- Add bulgur to the bowl with salad, then toss to combine.
- Divide bulgur salad between bowls. Top with tofu.
- Drizzle with jalapeño-ranch dressing.
- Squeeze a lemon wedge over top and sprinkle with any remaining jalapeños, 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.) Season tofu in the same way the recipe instructs you to season the chicken breasts. When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Cook until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake the tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.