Okay, so maybe not ALL the veggies under the sun are in this pilaf, but let me tell you . . . there’s a LOT. If you didn’t get your recommended daily servings of veggies, I highly suggest making this. It’s something that I concocted for dinner when my family was having tuna-noodle casserole. Their food smelled quite yummy, but mine smelled like Thanksgiving, thanks to Bell’s Seasoning (and some other delicious spices)! Yes, I was very content with my dinner. Oh yeah – it’s huge, too.
Bulgur, Tofu & Every-Veggie-Under-The-Sun Pilaf (500 calories) ~ Serves . . .?*
1 TBSP olive oil
1/2 TBSP minced garlic
1 1/2 TBSP onion, finely chopped
1 oz celery, chopped
¼ tsp of each of the following dried spices: basil, oregano, parsley, and Bell’s Seasoning (if you don’t have/don’t like one of these, it’s perfectly fine to omit)
1 oz carrot, sliced into thin disks
3 oz mushrooms, sliced and coarsely chopped
3 oz zucchini, sliced into disks
2 oz eggplant, cut into 1 inch long sticks (or cubed, or whatever)
150g tofu, crumbled
1 cup cooked bulgur wheat
85g kale (I used frozen)
Heat olive oil and garlic in a medium saucepan over medium-high, until garlic starts to sizzle just a bit. Add the celery, spices, carrot and mushrooms. Put the lid on, turn the temperature down to medium and allow the vegetables to get a little tender, about 3-4 minutes. Stir once halfway through.
Add the zucchini and eggplant, put the lid back on, and cook for another 3-4 minutes, stirring halfway through.
Add the tofu and the bulgur, stir, and (guess what I’m going to say) put the lid back on for about 2-3 minutes, just enough to let them heat up a bit.
Now add the kale and cook just until it’s heated.
Serve it up and enjoy!
*This can serve 1 very hungry person (such as myself), 2 people of average hunger, or it can work as a side dish for many people. I personally like the first option. This is the absolute-perfect one-pot-meal, so it really doesn’t need any accompaniment. So healthy, so good.