Chipotle tofu bowl

Name: Chipotle tofu bowl
Cook time: 20 min
Yield: 4

with tomatillo bulgur and fresh tomato salsa

Ready in around 20 mins

RECIPE FACT:

Did you know that the chipotle peppers are over ripe, smoked jalapeno chillies.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE BULGUR WHEAT AND PREARE THE SALSA:

Pour boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Once boiling, add the bulgur wheat to the pot and cook for 8-10 mins. Drain into a sieve and allow to cool. Dice the tomatoes into 1 cm cubes, roughly chop the coriander including the stalks and add to a bow with the tomatoes. Drizzle with oil and season with salt and pepper.
2. TO COOK THE CORN AND FINISH THE BULGUR WHEAT:

Place a no-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn and cook for 3-4 mins stirring occasionally to create a char. Remove from the pan into a salad bowl with the bulgur. Add the baby spinach, season with salt and pour in the tomatillo dressing. Toss to combine.
3. TO COOK THE CHIPOTLE TOFU:

Place the frying pan back over a medium-high heat with a drizzle of oil. Remove the tofu from its packaging, crumble into large pieces into the pan once hot. Season well with salt and pepper and cook for 4-5 mins stirring occasionally to brown. Pour in the chipotle mole and cook for a further 1-2 mins.
TO SERVE:

Place corn and tomatillo bulgur into bowls. Top with tofu chipotle mole and spoon over tomato salsa. Dollop with avocado crema.