Chilli & Garlic Seasoning, Vegetable Spice, Vegetable Stock Powder, Creamy Herb Dressing, Sun-Dried Tomatoes
You will need
1 x 240 g Ina Paarman’s Sun-dried Tomatoes
¼ cup (60 ml) reserved Sun-dried Tomato marinade
2 T (30 ml) honey
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
350 g firm tofu, cut into ± 1½ cm blocks
remaining reserved Sun-dried Tomato marinade
1½ cups (375 ml) very finely shredded red cabbage
Ina Paarman’s Vegetable Spice
200 g broccoli florets
2 T (30 ml) canola oil
1 cup (250 ml) Bulgar wheat
1 ½ T (22.5 ml) Ina Paarmans Vegetable Stock Powder
6 cups (1.250 litre) boiling water
¼ cup (60 ml) Ina Paarman’s Creamy Herb Dressing
Method
Snip the corner of the pack of Sun-dried Tomatoes and pour out ¼ cup (60 ml) of the marinade. Add honey together with Chilli & Garlic Seasoning, stir to mix. Pour into a plastic bag.
Add tofu blocks and shake gently to coat. Marinate overnight or at least for a few hours.
Pour the rest of the marinade into a medium size mixing bowl and bring to a fast boil in the microwave.
Immediately add all the shredded cabbage, toss and season lightly with Vegetable Spice.
Stir-fry the broccoli in a little oil until bright green. Add 2 T (30 ml) of water, cover with a lid and steam-cook for 2 – 3 minutes until just tender and bright green. Season lightly with Vegetable Spice and keep on one side.
Add Bulgar wheat and Vegetable Stock Powder to the 6 cups of boiling water.
Cook for 8 minutes until tender. Drain, return to saucepan and toss with Creamy Herb Dressing.
To Assemble
Divide the Bulgar wheat between the bowls.
Top with Sun-dried Tomatoes, tofu, cabbage and broccoli
Variation
Instead of Bulgar wheat use nutty brown rice, couscous or quinoa.
Instead of tofu use feta or halloumi cheese.
