fresh bulgar salad with vegetables and tofu

Serves: 4

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

Method:
preheat the oven to 180˚c.
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.
drizzle the tofu with oil and white pepper and bake for 20-25 minutes or until browned around edges.
drizzle the vegetables with oil and roast for 5 minutes. toss the vegetables, tofu and bulgar wheat together and serve.