Fresh Bulgar Salad With Vegetables And Tofu

Ingredients

• ½ cup bulgar wheat
• 1 ½ cup vegetable stock
• 1 cup diced tofu
• 2 tablespoons oil
• ½ teaspoon white pepper
• 90g aubergine cubed
• 50g diced red pepper
• 1 tablespoons sundried tomatoes diced
• 50g diced baby marrow
• 1 ½ tablespoons parsley chopped

Preparation

1. preheat the oven to 180˚c.
2. pour stock a bowl add in bulgar wheat and cover it with plastic wrap. steam bulgar for 30 minutes until all the stock is absorbed. fluff with a fork.
3. drizzle the tofu with oil and white pepper and bake for 20-25 minutes or until browned around edges.
4. drizzle the vegetables with oil and roast for 5 minutes. toss the vegetables, tofu and bulgar wheat together and serve.