La Bella Ro

Vegan Bulgur Salad

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

  • Bulgur 0.5 lb (200 g)
  • Tofu 6 oz (180 g)
  • Fresh chili pepper 1
  • Oregano to taste
  • Fine salt to taste
  • Eggplant 1.5 lbs (700 g)
  • Garlic 1 clove
  • Basil 6 leaves
  • Extra virgin olive oil 3 tbsp

Preparation

Bulgur’s recipe is perfect for summer. Like a vegumble garbage salad, it will delight you with its lightness. It is really easy to prepare unique full food. Instead of the classic rice salad, we chose bulgur as our base – a whole grain porridge with golden, flavorful grains. We topped it with marinated and then grilled tofu, as well as grilled eggplant, chili peppers and a few basil leaves for a touch of freshness. A perfect vegan and vegetarian recipe for a quick lunch to enjoy at home, but also convenient to eat at the office or while traveling. Vegan Bulgur Salad is a really tasty recipe and perfect for those on a protein-free diet or similar.

Bring lightly salted water to a boil and cook the bulgur

  1. Bring lightly salted water to a boil and cook the bulgur
  2. It will take about 7 minutes, but times may vary depending on the type of bulgur. Meanwhile, peel a clove of garlic and mash it. Dab the tofu with absorbent paper
  3. and put it to marinate in a bowl with the garlic; add half the chopped chilli pepper
  4. Also add a tablespoon of oil
  5. and let it marinate. When the bulgur is cooked, drain it and transfer it to a bowl
  6. Let it cool
  7. and in the meantime take care of the eggplants. Trim them
  8. and cut them into thick slices 

  9. Grill the eggplants on a hot grill

  10. Cooking them for a few minutes on each side over medium heat. Turn them
  11. and finish cooking. Season with salt, oregano and a little oil
  12. Now grill the tofu stick on all sides, it will take a few minutes
  13. When it is well grilled, transfer it to a cutting board and cut it into cubes
  14. Then cut the eggplants in small pieces
  15. Take back the bowl with the bulgur and add: tofu
  16. eggplant
  17. and the other half of the sliced chili
  18. Also chop the basil leaves inside
  19. and season with a tablespoon of oil 
  20. Mix well and serve your vegan bulgur salad

Storage

The vegan bulgur salad is also excellent in the following days. Keep it in the refrigerator, in an airtight container, for 2-3 days.

Tips

To give an extra touch of freshness to the dish, you can add a tablespoon of apple cider vinegar to the hot bulgur.

Source: Giallo Zafferano

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