Bulgur, mangetout and tofu

1 comment

I love mangetouts, and when I can I buy quite a lot of them; therefore I often find myself cooking mangetouts more than I need and having to recycle them the day after. This dish was born this way, and I find it very tasty!


Ingredients:

150-200 gr of mangetout beans
1 / 2 onion
tomato sauce, to taste
130 gr of spelt bulgur
100 gr of tofu
a few black olives
bread crumbs
extra virgin olive oil
salt
pepper

Method:
In a saucepan, brown the finely chopped onion with a little e.v.o. oil. Meanwhile, remove the two ends of the mangetouts and cut them into pieces, about 2cm, then add them to the onion; add tomato puree and a little salt. Mangetouts are to be cooked in the sauce, so if the sauce is too thick add a little water. Cover the pan with a lid and cook until mangetout get soft (about half an hour). In another pan, cook the bulgur in salted water: the ratio is 1 volume of bulgur: 2.5 volumes of water (should not be too dry). Meanwhile, cut half the tofu loaf into small cubes and chop the other half with a crescent or a food processor. When magetouts are done, add boulgur, olives and diced tofu and stir. Oil a baking sheet and pour the mixture in. Cover with crumbled tofu, a sprinkle of breadcrumbs and a drizzle of olive oil and bake it just turning the grill on for about 10 minutes, to form a crispy crust on the surface. If you wish, once baked, you can add some black olives for garnish. Quick meal, complete and delicious!

Chef: Pandora from VeganBlog

  1. heidi 25 October 2011 at 05:49

    Seems very tasty, an unusual way to have mangetout beans, I think I’ll try it soon



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