Bulgur, Lentil & Tofu Casserole
Submitted by fantasy__23
A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis casserole is a plant-based protein triple threat: lentils, bulgur, and tofu all in one baking dish.
Lentils simmer in stock with rosemary, tarragon, and a bay leaf until tender, while tofu gets sauteed with carrots, garlic, onion, and sweet corn in sesame oil.
Everything comes together in a casserole and bakes until the bulgur absorbs all that herbaceous, savory broth.
It’s the kind of meal that fills you up and keeps you going without weighing you down.
Kitchen Tips
- Press the tofu well before sauteing. Squeeze out as much water as you can so it browns instead of steaming in the skillet.
- Use firm or extra-firm tofu here. Silken tofu will break apart and disappear into the casserole.
- The bulgur continues to absorb liquid as it bakes, so don’t worry if it seems a bit soupy when you pour it into the dish.
- Leftovers make a solid meal prep lunch. Reheat with a splash of stock to loosen it up.
Ingredients
Directions
In a large pot, cook the lentils in the stock along with the spices for about 25 minutes.
Remove the bay leaf.
While the lentils are cooking, heat the oil in a skillet.
Add the carrot, garlic, onion and tofu.
Sauté for 5 minutes. Add the corn and bulgur.
Stir to mix well. Remove from the heat and add the lentils and cooking liquid.
Pour into a greased casserole. Bake at 350℉ (180℃) for 20 minutes.
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