Vegan wok with Curry, Chickpeas, Tofu and Pineapple
For a couple of moths ago when I was in stockholm I bought a book from Blueberry Lifestyle, which is a very popular healthstore and resturant. The book contains many recipes and tips, but I have for some reason never done none of the recipes... until today. I desided to make a bulgur wok thats according to the recipe would contain saffron, chickpeas and orange, but as usal i cant keep my finger from changing in the recipe! So I took curry instead of saffron and pineapple instead of orange and I added som tofu for more protein. The best with the whole recipe is that its totaly vegan! and you can make it glutenfree if you substitute the bulgur with quinoa or rice.
Vegan wok with Curry, Chickpeas, Tofu and Pineapple
2 dl bulgur, 1 cup
2 tsp coconutoil or another oil
4 carrots, sliced thin and cut into thin slices
1 onion, sliced
2 dl chickpeas, 1 cup
250 g tofu, cutted into peaces
1-2 tbsp of curry
1 dl raisins, 1/2 cup
140 grams of pineapple, cutted into peaces
1 dl pomegranatecores, 1/2 cup
cook the bulgur as usal. In another pan, fry carrots, onion and tofu in the oil for about 5 minutes. add chickpeas, curry, raisins and pineapple and stir until blend. add the pomegranate and the cooked bulgur.
Serve with some soyghurt.
