Tofu, Fennel n Broccolli on Bulgar

A little concoction I thought might be worth sharing. Â Bits in the cupboard and a couple of random vegetables led to an altogether nourishing 2 man dining experience (maybe that’s a little highfalutin a reference?).

What you need (what I had lying around) – I’m not bothered to write organic next to each ingredient, I think at this stage we’re all aware what’s good for us 😉

• 1 300g block firm tofu, cut to 1 inch cubes
• 1 fennel bulb, coarsely chopped
• 1/2 head broccolli, cut to small florets
• 150g bulgar
• 2 pineapple rings, roughly chopped
• handful pumpkin seeds
• bunch fresh coriander, finely chopped
• 1 clove garlic, finely diced
• squeeze of lemon juice
• tamari
• olive oil
• 3 tsp thai green curry paste
• coriander seeds
• good pinch of cayenne pepper
• 1 inch ginger, finely diced
• coconut oil

Boil a kettle with 400ml water and rinse your bulgar in a sieve. Â Pre-heat the grill. Â Pop the tofu in a bowl with a good few lugs (ala Jamie) of tamari, mix in the lemon juice, cayenne and ginger ensuring that all surfaces get a good coating.

Fry the garlic and coriander seeds in the coconut oil at a high temperature for a couple of minutes, then quickly turn down to a medium heat and add the broccolli, fennel curry paste and a small pinch of salt and pepper. Â Mix well and add a few spoons of water before putting the lid on.

Simmer the bulgar in the boiled water, with a decent pinch of salt for about 10 minutes. Â 5 minutes into cooking add the tofu (with it’s marinade) and pineapple to the fennel/broccoli in the pan and turn up the heat a bit, adding an extra teaspoon of coconut oil. Â When the bulgar is about to boil dry, but with a teeny bit of moisture left, take it off the heat. Â Toast the pumpkin seeds with a dash of tamari for less than a minute, shaking them in the grill pan a couple of times whilst toasting.

Finish the bulgar with the chopped coriander, a decent bit of olive oil and the lemon juice. Â Turn out into 2 large bowls, pop in the tofu and the rest and garnish with the pumpkin seeds. Â Yum! Â Good for 2, or 1. Â With leftovers for work tomorrow!

Cheers