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Power Bowl bulgur tofu

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600 ml ml Vegetables broth Vegetables broth
500 g g Broccolis Broccoli
1 Avocados Avocado
1 pinches pinch Salt Salt
2 Oranges Orange
250 g g Natural Yoghurt Natural Yoghurt
2 - 3 tsp tsp Honey Honey
1 Lime Lime
1 pinches pinch Pepper Pepper
250 g g Sugar snap peas Sugar snap peas
200 g g Bulgar Bulgar
2 tbsp tbsp Pine nuts Pine nut
400 g g Tofu Tofu
2 tbsp tbsp Soy Sauce Soy Sauce
3 Shallots Shallot
2 - 3 tsp tsp White vinegar White vinegar

Power Bowl with Bulgur and Tofu

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45 min


  1. Add the bulgur to the boiling vegetable broth and simmer over a low heat for about 10 minutes and let swell, then allow to cool.
  2. Distribute into 4 large serving glasses or bowls.
  3. Wash the broccoli and divide into florets. Peel the stalk and cut into thin slices. Clean and wash the sugar snacks. Boil broccoli in salted water for 3-4 minutes. Add sugar snap peas and for an additional 1-2 minutes. Drain and let cool slightly. Add the vegetables to the Bulgur.
  4. Peel the oranges so that the white inner skin is also removed.
  5. Slice the segment while collecting the juices.
  6. Pour the pine nuts into a skillet.
  7. Cut the tofu into slices about 1 cm thick and drizzle with soy sauce.
  8. Cook with sunflower oil for 3-4 minutes on each side, then set on kitchen paper to cool slightly.
  9. Sprinkle with orange juice and sprinkle pine nuts on the vegetables.
  10. Peel the avocado, cut it in half, remove the stone and cut the into slices. Mix with the lime juice, add all the vegetables.
  11. Peel the shallots and finely chop them. Mix with the yoghurt, the orange juice and the honey.
  12. Season with vinegar, salt and pepper and pack in 4 small jars.



Fat31 g Carbonhydrates51 g Protein26 g kCal615 Kilojoule2574