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.
Ingredients
- 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
- Cook the broccoli florets in boiling salted water for 3–4 minutes until tender. Drain, reserving the cooking liquid.
- Add the bulgur wheat to a large bowl and pour in 250 ml (1 cup) of the reserved broccoli cooking water.
- 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.
- Meanwhile, coat the tofu in the hoisin sauce and quickly fry it in the pan over a medium heat until golden brown.
- 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.
