Finally, another savory recipe! I recently came up with a delicious winter salad, which just tasted so amazingly delicious, I can’t not share it with you. The key components for this salad to get it extremely delicious are definitely the tofu and its marinade. And guys, if you don’t have a good quality olive oil or you don’t eat oil for whatever reason, I suggest you skip this recipe as it is responsible for the unique and exceptionally delicious flavor.
When it comes to olive oil, I am rather spoiled, as we always get our olive oil in Tuscany. I always spend my summer holidays on this beautiful property in Tuscany, and the people who own it also make olive oil, hence we always get it from them. Anyway, I am sure you can find a pretty decent one at your local supermarket as well. I mean, I am not going to make you all visit Tuscany just for the sake of this recipe. Though if you haven’t been to Tuscany, you should definitely consider it for your next trip. Or to put it like my teachers phrase this, I strongly advise you to go there. It is beautiful!
Anyway, enough rambling about my favorite place on earth. Well, one of my favorites, I also love Australia and I don’t mind Switzerland either.
So, moving on, other than good-quality olive oil and tofu, today’s recipe also asks for some yummy winter veggies and bulgur. And I shouldn’t forget the added pine nuts and pomegranate seeds to add some crunch, as well as the rocket for some spiciness.
9 oz tofu, cubed
2 tbs oregano
1/4 cup (good quality) olive oil
1 tbs balsamic
1/2 tsp salt
3 carrots, cut into rough chunks
1/2 sweet potato, cut into rough chunks
9 oz pumpkin, cut into rough chunks
1 tbs olive oil
2 sprigs of rosemary
5 oz bulgur
1 tbs pine nuts, toasted
Seeds of ¼ pomegranate
A handful of rocket
- Add the tofu cubes into a container and pour in the olive oil and the balsamic vinegar. Add oregano and the salt. Optionally, you can also add some red pepper flakes if you fancy some spice. Let the tofu marinate over night or at least for a few hours.
- Add the carrot, sweet potato and pumpkin chunks to a lined baking sheet, drizzle with olive oil. Salt your veggies and add the rosemary sprigs. Bake at 338°F for 30 minutes or until soft and tender.
- Cook the bulgur according to package directions. Let it cool down slightly.
- When your bulgur has cooled slightly, add the baked veggies, bulgur and the tofu as well as the marinade of the tofu in to a bowl and mix. Add the toasted pine nuts, rocket and the pomegranate seeds. Mix until all the ingredients are evenly distributed amongst each other.
Voila, now all you’ve got left to do is enjoy this yumminess of a salad. However, if you’d like this to become even tastier, I’d recommend you to let it sit in the fridge for an hour or two so all the flavors can come together. This is honestly such a delicious wintry bulgur salad and if you don’t fancy salads during wintertime, just don’t let the bulgur and the veggies cool and enjoy it warm.
The marinated tofu as well as its marinade is definitely crucial for this salad and probably the number one thing that makes this so incredibly delicious. Please people try this, especially if you don’t eat cheese for whatever reason, the marinated tofu literally tastes like a mixture of marinated feta and mozzarella. Delicious!
Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.