Carb Smart Tofu Bulgur Bowls
with DIY Jalapeño-Ranch Dressing
Jalapeño-ranch dressing steals the show in this quick and well-balanced bowl. Smoky, baked tofu pairs perfectly with creamy ranch, while lemony bulgur brings brightness to every bite!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
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)
½ cup
Bulgur Wheat
(Contains Wheat)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit
Tomato
1 unit
Lemon
7 g
Parsley
1 unit
Garlic, cloves
1 unit
Jalapeño
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit
Sour Cream
(Contains Milk)
56 g
Baby Spinach
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.) Using a fork, poke tofu all over. Season with salt, pepper and Smoked Paprika-Garlic Blend.
- When 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 to a parchment-lined baking sheet.
- Bake tofu in the middle of the oven until golden, 12-14 min.
- 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.