Bulgur, Lentil and Tofu Casserole Recipe

Name: Bulgur, Lentil and Tofu Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup lentils; 3 cups vegetable stock; 1 tsp. dried rosemary; 1 tsp. dried tarragon; 1 bay leaf; 2 tbsp. vegetable oil; 1 carrot, thinly sliced; 4 cloves garlic, pressed; 1 lg. onion, chopped; 8 oz. tofu, pressed; 3/4 cup cut corn; 3/4 cup bulgur wheat

Servings: persons

3/4 cup lentils
3 cups vegetable stock
1 tsp. dried rosemary
1 tsp. dried tarragon
1 bay leaf
2 tbsp. vegetable oil
1 carrot, thinly sliced
4 cloves garlic, pressed
1 lg. onion, chopped
8 oz. tofu, pressed
3/4 cup cut corn
3/4 cup bulgur wheat

1
In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf.
2
Cook for about 25 minutes.
3
Remove bay leaf.
4
While the lentils are cooking, heat the oil in a skillet.
5
Add the carrot, garlic, onion and tofu.
6
Saute for 5 minutes.
7
Add the corn and bulgur.
8
Stir to mix well.
9
Remove from the heat and add the lentils and cooking liquid.
10
Pour into a greased casserole.
11
Bake at 350F for 20 minutes.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup lentils, 3 cups vegetable stock, 1 tsp. dried rosemary, 1 tsp. dried tarragon, and more.

Yes, Bulgur, Lentil and Tofu Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgur, Lentil and Tofu Casserole

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