John Myers
Bulgur Casserole with Vegetables and Tofu
The perfect bulgur casserole with vegetables and tofu recipe with a picture and simple step-by-step instructions.
- 200 g Bulgur
- 1 small can Corn
- 1 small Zucchini
- 1 Red Pointed peppers
- 2 Carrots
- 1 pole Leek
- 1 Can Diced tomatoes
- 200 g Tofu
- 15 g Oil
- 12 g Curry
- 60 g Ajvar
- 8 g Steak seasoning
- Seasoned Salt
- Garlic pepper
- 500 ml Vegetable broth
- 1 a cup Sour cream 10% fat
Pre heat the oven to 180 degrees celcius!
- Put the bulgur and corn in a large baking dish. Wash, clean and dice the zucchini and peppers. Peel and dice the carrot. Halve the leek lengthways, chop and wash. Add everything to the bugur and corn.
- Finely crumble the tofu. Add to the bulgur vegetable mixture.
- Then mix the diced tomatoes, oil, spices, vegetable stock and ajvar and mix with the bulgur and vegetable mixture!
- Bake the casserole in the oven for about 45 minutes!
- A dollop of sour cream tastes good with it!
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