recipeName: 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
steps: 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.
NER: bulgar wheat vegetable stock tofu oil white pepper aubergine red pepper tomatoes baby marrow parsley