Bulghar Pilaf with Tofu

Tofu--people either love it or hate it. Most of the people who hate it have probably had a Bad Tofu Experience, and are afraid to try it again. Here's a nice little recipe we had for dinner tonight. Frying small cubes of tofu makes it nice and crispy, and very tasty. I love bulghar because it's quick to cook and has more flavour than rice.

Bulghar Pilaf with Tofu

what you need:
1 cup bulghar wheat
2 cups vegetable stock (or water)
1/2 onion, finely diced
1 carrot, finely diced
1/4 red pepper, finely diced
one handful of fresh spinach, chopped
(and any other vegetable that's lying around, finely diced. Courgette (zucchini) would be nice)
1/2 lb medium or firm tofu, cut into 1 inch cubes
2 teaspoons tamari, or soy sauce

what to do:
Heat two tablespoons of olive oil and add the onion, carrot and pepper. Fry for 3-4 minutes, until the carrot is tender. Then add the bulghar and give it a stir. Add the vegetable stock and cover the pot. Cook for 7 minutes, until the liquid is absorbed and the bulghar is tender. Add in the spinach and stir for one minute. Remove from the heat, and leave covered while you prepare the tofu.

Heat 2 tablespoons of vegetable oil in a frying pan. Then add the tofu cubes, and fry for 6-7 minutes, shaking the pan periodically so that all sides of the cubes turn golden. Add the tamari or soy sauce, and give it a shake so that the tofu is coated. Remove and set on paper towel.

Serve the pilaf with tofu cubes on top (or on the side, if you're like Síofra and need to keep different types of food separate on the plate). I served this with a little tomato salad.