Tofu Balls on Bulgur Salad

Ingredients

• 400 g Chickpeas (canned; drained weight)
• 200 g firm tofu
• 20 g Ginger
• 1 Garlic clove
• 2 Spring Onions
• 100 g broccoli
• 80 g Corn (canned; drained weight)
• 3 tbsp Sesame oil
• 4 tbsp soy sauce
• 60 g spelt whole‑grain flour
• 200 g bulgur
• 5 g parsley (1 handful)
• 400 g cucumber salad cucumber (1 small cucumber)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 25 g Sesame seeds (2 tbsp)
• 1 sheet nori seaweed
• 1 tbsp Coconut oil

Instructions

1. 1.

   For the tofu balls, rinse and drain the chickpeas. Grate the tofu finely. Peel and chop the ginger and garlic. Trim, wash and finely chop the spring onions; set aside half for the dressing. Clean, wash and finely chop the broccoli. Rinse, drain and finely chop the corn kernels.

2. 2.

   Puree the chickpeas with 1 tbsp sesame oil. Combine the puree with tofu, ginger, garlic, spring onions, broccoli, corn, soy sauce and flour to form a moldable mixture. Add more flour or water if needed. With wet hands shape 20 balls from the mixture and set aside.

3. 3.

   For the salad, pour double the amount of boiling water over the bulgur and let it soak for 10–15 minutes. Meanwhile wash, dry and finely chop parsley leaves. Peel, wash and dice the cucumber. For the dressing whisk together the reserved spring onion with rice vinegar, lime juice, 1 tbsp sesame seeds and remaining sesame oil.

4. 4.

   Mix bulgur with cucumber, remaining sesame seeds and parsley; drizzle with the dressing. Slice the nori sheet into fine strips.

5. 5.

   Heat coconut oil in a pan. Fry the tofu balls for 6–8 minutes on medium heat until golden brown on all sides. Arrange the tofu balls over the bulgur salad and sprinkle with nori strips before serving.