Mediterranean Roasted Aubergine, Courgette and Crispy Tofu Bulgur Bowl

Nutty coarse bulgur topped with air-fried spiced vegetables, crispy tofu cubes, and a vibrant coriander tahini sauce blended in the personal jug.

• Bulgur Base
• 150g coarse bulgur wheat
• 300ml boiling water
• 0.5 vegetarian stock cube
• 1 tbsp olive oil
• 0.25 tsp salt
• Air-Fried Vegetables and Tofu
• 1 medium-large aubergine, cut into 2cm to 3cm chunks
• 1 medium courgette, cut into thick half-moons
• 2 large tomatoes, cut into wedges
• 140g firm tofu, pressed dry and cut into 2cm cubes
• 1 tbsp cornflour
• 1.5 tsp olive oil for tofu
• 1.5 tsp olive oil for vegetables
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• Herbed Green Tahini
• 0.33 bunch fresh coriander, roughly chopped
• 2 tbsp tahini
• 1 medium clove garlic, crushed
• 1 tbsp lemon juice
• 4 tbsp ice-cold water
• 0.25 tsp ground cumin
• 1 pinch salt
• Garnish
• 2 tbsp broken cashews
• 1 spring onion, finely sliced

1. Rinse the 150g coarse bulgur wheat thoroughly in a sieve.
2. Heat the 1 tbsp olive oil in a small saucepan over medium heat on the gas hob.
3. Add the 150g coarse bulgur wheat to the pan.
4. Toast the grains for 1 minute while stirring constantly.
5. Dissolve the 0.5 vegetarian stock cube in the 300ml boiling water.
6. Pour the 300ml prepared hot vegetable stock and 0.25 tsp salt into the pan.
7. Bring the liquid to a rolling boil.
8. Cover the pan with a tight-fitting lid.
9. Reduce the gas hob flame to the lowest setting.
10. Simmer the bulgur undisturbed for 15 minutes.
11. Remove the pan from the heat.
12. Leave the covered pan alone to steam for 10 minutes.
13. Place the 1 medium-large aubergine chunks, 1 medium courgette half-moons, and 2 large cut tomatoes into a large mixing bowl.
14. Drizzle the 1.5 tsp olive oil over the vegetables.
15. Add 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.25 tsp salt, and 0.25 tsp black pepper to the vegetables.
16. Toss everything together until the vegetables are evenly coated.
17. Tip the seasoned vegetables into the air fryer basket.
18. Air-fry at 195C for 15 minutes, shaking the basket once halfway through.
19. Transfer the cooked vegetables to a warm plate and cover loosely.
20. Pat the 140g firm tofu cubes completely dry using kitchen paper.
21. Place the dried tofu cubes into a clean mixing bowl.
22. Drizzle the remaining 1.5 tsp olive oil over the tofu cubes.
23. Sprinkle the 1 tbsp cornflour, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, and 0.25 tsp salt over the tofu.
24. Gently toss the tofu until every cube is lightly coated in powder.
25. Arrange the coated tofu cubes in a single layer in the air fryer basket.
26. Air-fry the tofu at 200C for 11 minutes, shaking the basket at 6 minutes.
27. Put the 0.33 bunch chopped fresh coriander into the KitchenAid K400 500ml personal jug.
28. Add the 2 tbsp tahini, 1 crushed garlic clove, 1 tbsp lemon juice, 0.25 tsp ground cumin, and 1 pinch salt to the jug.
29. Pour the 4 tbsp ice-cold water into the jug.
30. Fasten the blade assembly onto the personal jug.
31. Attach the jug to the blender base.
32. Blend on medium-high speed for 25 seconds until smooth and bright green.
33. Place the 2 tbsp broken cashews into a small dry frying pan.
34. Toast the cashews over medium heat on the gas hob for 2 minutes until lightly browned.
35. Fluff the rested bulgur wheat with a fork.
36. Spoon the warm bulgur into two shallow bowls.
37. Layer the roasted aubergine, courgette, and tomatoes on top of the bulgur.
38. Add the crispy air-fried tofu cubes next to the vegetables.
39. Drizzle the blended green tahini sauce generously over each bowl.
40. Scatter the 2 tbsp toasted cashews and 1 finely sliced spring onion over the top.
41. Serve warm immediately.

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