🍽️ Crispy Tofu Balls on Fresh Bulgur Salad

Name: Crispy Tofu Balls on Fresh Bulgur Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g chickpeas (can; drained weight); 200 g firm tofu; 20 g ginger; 1 clove garlic; 2 spring onions; 100 g broccoli; 80 g corn (can; drained weight); 3 tbsp sesame oil; 4 tbsp soy sauce; 60 g spelt whole wheat flour; 200 g bulgur; 5 g parsley (1 handful); 400 g cucumber (1 small cucumber); 2 tbsp rice vinegar; 1 tbsp lime juice; 25 g sesame (2 tbsp); 1 sheet nori seaweed; 1 tbsp coconut oil

488 kcal · 30 min · 4 servings

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Ingredients

400 g chickpeas (can; drained weight)
200 g firm tofu
20 g ginger
1 clove garlic
2 spring onions
100 g broccoli
80 g corn (can; drained weight)
3 tbsp sesame oil
4 tbsp soy sauce
60 g spelt whole wheat flour
200 g bulgur
5 g parsley (1 handful)
400 g cucumber (1 small cucumber)
2 tbsp rice vinegar
1 tbsp lime juice
25 g sesame (2 tbsp)
1 sheet nori seaweed
1 tbsp coconut oil

Instructions

1. Rinse the chickpeas under cold water and let them drain well.
2. Grate the tofu finely.
3. Peel the ginger and garlic clove and chop them finely.
4. Trim and wash the spring onions, chop them finely, and set half aside for the dressing.
5. Wash the broccoli, remove the tough stems, and chop it finely.
6. Rinse the corn kernels, let them drain, and chop them finely as well.
7. Puree the chickpeas with one tablespoon of sesame oil until smooth.
8. Mix the chickpea puree with the tofu, ginger, garlic, half of the spring onions, broccoli, corn, soy sauce, and flour.
9. Knead the mixture until it is moldable. Add a little more flour or water if necessary.
10. With moist hands, form 20 small balls from the mixture and set them aside.
11. Pour double the amount of boiling water over the bulgur.
12. Let the bulgur swell for 10 to 15 minutes.
13. Wash the parsley, shake it dry, and pick the leaves off the stems.
14. Chop the parsley leaves finely.
15. Peel and wash the cucumber and cut it into small cubes.
16. Whisk the reserved spring onions with rice vinegar, lime juice, one tablespoon of sesame seeds, and the remaining sesame oil for the dressing.
17. Mix the swollen bulgur with the cucumber cubes, the remaining sesame seeds, and the parsley.
18. Distribute the salad onto plates.
19. Drizzle the salad with the prepared dressing.
20. Cut the nori sheet into thin strips.
21. Heat coconut oil in a frying pan.
22. Fry the tofu balls on all sides for 6 to 8 minutes over medium heat until golden brown.
23. Place the fried tofu balls on top of the bulgur salad.
24. Sprinkle the balls with the nori strips and serve immediately.

Nutrition per serving

kcal: 488
Protein: 21 g · Fett/Fat: 19 g · Carbs: 58 g