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Bulgur Wheat, Peppers And Tofu Recipe
|Bulgur wheat||1 Cup (16 tbs)|
|Corn oil margarine||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Red bell peppers||2 , cut into julienne strips|
|Cumin||1 Teaspoon, ground|
|Cider vinegar||3 Tablespoon|
|Tofu||1 Pound, cubed (Bean Curd)|
|Fresh spinach||10 Ounce, washed, stemmed and coarsely chopped|
|Freshly ground pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1077 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.7%
Saturated Fat 4.4 g22.2%
Trans Fat 2.6 g
Cholesterol 0 mg
Sodium 2335.3 mg97.3%
Total Carbohydrates 164 g54.8%
Dietary Fiber 41.4 g165.6%
Sugars 18.8 g
Protein 53 g106.5%
Vitamin A 702.2% Vitamin C 680.1%
Calcium 58.1% Iron 114.7%
*Based on a 2000 Calorie diet
Let stand for 45 minutes or until tender.
Into a fine sieve place bulgur.
Press to remove as much moisture as possible.
In a large skillet over medium heat melt margarine.
Saute for 30 seconds.
Stir in red peppers and cumin; cover.
Cook for 5 minutes.
Add vinegar and bulgur.
Cook, uncovered, for 5 minutes, stirring constantly.
Add tofu and spinach; cover.
Simmer for 5 minutes or until spinach wilts.
Season with salt and pepper.