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Ingredients
600 ml ml | Vegetables broth Vegetables broth | ||
500 g g | Broccolis Broccoli | ||
1 | Avocados Avocado | ||
1 pinches pinch | Salt Salt | ||
2 | Oranges Orange | ||
250 g g | Natural Yoghurt Natural Yoghurt | ||
2 -3 tsp tsp | Honey Honey | ||
1 | Lime
Lime (juiced) | ||
1 pinches pinch | Pepper Pepper | ||
250 g g | Sugar snap peas Sugar snap peas | ||
200 g g | Bulgar Bulgar | ||
2 tbsp tbsp | Pine nuts Pine nut | ||
400 g g | Tofu Tofu | ||
2 tbsp tbsp | Soy Sauce Soy Sauce | ||
2 -3 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
3 | Shallots Shallot | ||
2 -3 tsp tsp | White vinegar White vinegar |
Power Bowl with Bulgur and Tofu
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0:45
min
(3)
Method
- Add the bulgur to the boiling vegetable broth and simmer over a low heat for about 10 minutes and let swell, then allow to cool.
- Distribute into 4 large serving glasses or bowls.
- Wash the broccoli and divide into florets. Peel the stalk and cut into thin slices. Clean and wash the sugar snacks. Boil broccoli in salted water for 3-4 minutes. Add sugar snap peas and for an additional 1-2 minutes. Drain and let cool slightly. Add the vegetables to the Bulgur.
- Peel the oranges so that the white inner skin is also removed.
- Slice the segment while collecting the juices.
- Pour the pine nuts into a skillet.
- Cut the tofu into slices about 1 cm thick and drizzle with soy sauce.
- Cook with sunflower oil for 3-4 minutes on each side, then set on kitchen paper to cool slightly.
- Sprinkle with orange juice and sprinkle pine nuts on the vegetables.
- Peel the avocado, cut it in half, remove the stone and cut the into slices. Mix with the lime juice, add all the vegetables.
- Peel the shallots and finely chop them. Mix with the yoghurt, the orange juice and the honey.
- Season with vinegar, salt and pepper and pack in 4 small jars.
Enjoy!
Diet
Fat31gCarbonhydrates51gProtein26gkCal615gKilojoule2574g