Tahini Bulgur Bowls with Charred Broccoli and Crispy Tofu

Another vegan dish from Purple Carrot. I read the recipe 5 times, and I changed the directions around in a different order. My prerogative as the chef 😉 Says it can feed 2, but I am getting 4 meals out of this…

What is bulgur?



Bulgur (from Turkishbulgur;[1] also burghul, from Arabicبرغل[2] bourghoul, “groats”) is a cereal food made from the cracked par boiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.

It cooks like Couscous, because it is parboiled and tastes like a cross between couscous and rice. You can substitute any grain you want to in this bowl, but I think you should give bulgur a shot. It is light, but very filling!


6 oz. broccoli florets (1 small package or 1 small bunch)
1 lemon, zest and juiced
1 package extra firm tofu, drained and dried with a paper towel
1 oz. fresh ginger. peeled and minced
3/4 cup bulgur wheat
1 clove garlic, peeled and grated
2 tbsp tahini
2 tbsp tamari (vegan, gluten free soy sauce)
1 tsp. agave (like honey, but vegan)
3 tbsp sesame oil (my favorite ingredient, but don’t let the smell intoxicate you. Use sparingly!)
2 oz. of red cabbage (garnish only…pretty for pop of color)
1/2 cup edamame (I may have eaten more than I put in the actual dish! Addictive with salt!)


1. Preheat oven to 475. Roast the broccoli in a couple tablespoons of olive oil with some salt and pepper. Roast for about 10 minutes. Toss with the lemon zest at the end and put aside.

2. Add 2/3 cup of water to a small saucepan and bring to a boil. Ad the bulgur, mix, cover, and remove from heat. Let it rest covered for a bit until the end. The steam will cook it through.

3. Cook the tofu in a large non-stick skillet over medium high heat with a couple of tablespoons of vegetable oil. Season with a bit of salt and pepper. Toss occasionally, until browned on each side, about 5-6 minutes.

4. While the tofu cooks, make the dressing. In a medium bowl, add the garlic, juice from half the lemon, ginger, tahini, tamari, agave, and 2 tbsp of sesame oil. Whisk the dressing to combine. This dressing is a FLAVOR BOMB! LOVE IT!

5. Now they give directions on adding everything together. I think I just used smaller bowls than them? You are split everything in 2 bowls and top with the edamame and cabbage. I just did one bowl, ate it, then made 3 more bowls to eat and share this week.

It is a super yummy dish! I even think I could make this with more veggies, tempeh, seafood, chicken, or steak. Deconstructed Tahini Bulgar Bowls that everyone could add what they want!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s