#bulgur

Ingredients:

For the tofu halloumi:

• 400g extra firm tofu, pressed and cubed

• 3 tbsp lemon juice

• 2 tbsp olive oil

• 2 tsp nutritional yeast

• 1 tsp salt

For the skewers:

• 2 red peppers, chunked

• 2 yellow peppers, chunked

• 1 red onion, chunked

• 8 cherry tomatoes

• 2 tbsp olive oil

• 1 tsp smoked paprika

For the romesco:

• 3 roasted red peppers

• 200g tinned tomatoes

• 50g toasted almonds

• 2 cloves garlic

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp smoked paprika

For the bulgur:

• 200g bulgur wheat

• 400ml vegetable stock

• Fresh parsley

Method:

• Press tofu for 30 minutes, then cube. Whisk lemon juice, olive oil, nutritional yeast, and salt. Marinate tofu cubes for 1 hour or overnight for maximum flavour.

• Cook bulgur in vegetable stock for 12 minutes. Fluff with a fork, stir through parsley, and keep warm.

• Blend roasted peppers, tomatoes, toasted almonds, garlic, olive oil, lemon juice, smoked paprika, and salt until smooth for the romesco sauce.

• Thread marinated tofu, peppers, onion, and tomatoes onto skewers. Brush with olive oil and season with smoked paprika.

• Grill on high heat for 8 to 10 minutes, turning every 2 minutes, until tofu has char marks and vegetables are caramelised.