Broccoli bowl recipe

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Broccoli and tofu are two protein powerhouses that are the perfect food for a workout week. This dish is great to get in all of those macros while not ignoring your taste buds.

  • Yield: 2 Servings


  • 1 head of broccoli, cut into florets
  • ½ cup (100 g) bulgur wheat
  • Olive oil, for frying
  • 1 tbsp walnuts
  • 1 tbsp pumpkin seeds
  • 1 x 400 g block of firm tofu, cut into cubes
  • 2 tbsp hoisin sauce
  • 2 garlic cloves, very finely chopped
  • 2 spring onions, thinly sliced
How to Make It
  1. Cook the broccoli florets in boiling salted water for 3–4 minutes until tender. Drain, reserving the cooking liquid.
  2. Add the bulgur wheat to a large bowl and pour in 250 ml (1 cup) of the reserved broccoli cooking water.
  3. In a frying pan, warm a little oil, add the walnuts and pumpkin seeds and toast until lightly browned and fragrant. Remove from the pan and set aside.
  4. Meanwhile, coat the tofu in the hoisin sauce and quickly fry it in the pan over a medium heat until golden brown.
  5. Add the garlic to the puffed-up bulgur wheat and fluff up with a fork. Divide the bulgur wheat and broccoli florets between two serving bowls. Add the tofu and sprinkle over the seeds, walnuts and spring onions.

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