Braised tofu & kale bulgur bowl

Braised tofu with kale & bulgur wheat

Being vegetarian for thirty-four-years, I’ve certainly eaten my fair share of tofu, aka, bean curd. Much like cheese, tofu is made from curdled soy milk and compressed into blocks – mmm tasty. Speaking of taste, tofu literally has none. Eaten raw it tastes wet, soft and tasteless – much like my ex boyfriend. However, cooked correctly, tofu becomes juicy, flavourful and sassy – much like Beyoncé.
To make Beyoncé tofu you need to make a bootylicious broth for your tofu sponges to soak up and I have just the recipe.

Braised tofu & kale bulgur bowl
Serves 4 / Hands on time 45 mins / Total time 45 mins / V Vn Df 
2 tsp sesame oil
120g bulgar wheat
350g firm tofu, squeezed and cut into thick slices
2 small onions, roughly sliced
½ tsp sea salt flakes
1½ tbs balsamic
1½ tbs light soy sauce
2 garlic cloves, peeled and chopped
300ml vegetable stock, I use /½ a Knorr stock pot
125g Shiitake or chestnut mushrooms, sliced
4 handfuls kale
2 spring onions, chopped to serve (optional)

1. Measure out the bulgur wheat and pour into a small saucepan along with 300ml of cold water and half a stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 minutes. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
2. Meanwhile, warm 1 tsp of sesame oil in a large pot with a lid over a medium heat. Add the chopped onions, ½ tsp sea salt flakes and 1 tbs of balsamic vinegar. Give it a good stir and pop the lid on. Turn down the heat slightly and allow to soften for 15 minutes – stirring occasionally.
3. Once the onions have softened, add the garlic and cook for a further 3 minutes before adding 1½ tbs light soy sauce, 1 tsp balsamic vinegar, 300ml vegetable stock and the roughly sliced mushrooms. Up the heat and bring to the boil.
4. Once boiling, reduce the heat and carefully submerge the tofu slices into the broth before covering with a lid and cooking for 10 minutes. Once the tofu is cooked, add 4 handfuls of kale directly on top the tofu and cover again for a further 5 minutes.
5. Loosen up the bulgur wheat by stirring with a spoon and adding a tsp of sesame oil to give it a nuttier flavour. Divide the bulgur wheat into bowls, top with the braised tofu and sprinkle with chopped spring onions.

Braised tofu with kale & bulgur wheat

If you’ve had a go at making my braised tofu or any of my other recipes, I’d love to hear about it @corrieheale

– Vegetarian     Vn – Vegan    Df – Dairy free

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