Carb Smart Tofu Bulgur Bowls

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat tofu dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.)Season with salt, pepper and Smoked Paprika-Garlic Blend. When the pan is hot, add 1/2 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1/2 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.