100 g Tofu
50 g Carrot
60 g Celery
60 g Sweet pepper
25 g Bulgur
30 g Green onion
½ tsp Dried basil
Paprikataste
Sea salttaste
½ tsp Olive oil
1 tsp Lemon juice
1
Fry the tofu in a dry pan with paprika;
2
Bulgur cook in the ratio of water 1:2 until tender;
3
Finely chop the onion, mix with basil. Season with bulgur herbs and lemon juice;
4
Grease a frying pan with a pastry brush and fry grated carrots, celery and pepper. Salt and pepper to taste. Add the vegetable mixture to the porridge.
CategoryMain CourceCuisineAsian, MediterraneanCooking MethodBoiling, FryingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
100 g Tofu
50 g Carrot
60 g Celery
60 g Sweet pepper
25 g Bulgur
30 g Green onion
½ tsp Dried basil
Paprikataste
Sea salttaste
½ tsp Olive oil
1 tsp Lemon juice
Directions
1
Fry the tofu in a dry pan with paprika;
2
Bulgur cook in the ratio of water 1:2 until tender;
3
Finely chop the onion, mix with basil. Season with bulgur herbs and lemon juice;
4
Grease a frying pan with a pastry brush and fry grated carrots, celery and pepper. Salt and pepper to taste. Add the vegetable mixture to the porridge.