Bulgur Wheat, Peppers And Tofu
|Bulgur wheat||1 Cup (16 tbs)|
|Corn oil margarine||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Red bell peppers||2 , cut into julienne strips|
|Cumin||1 Teaspoon, ground|
|Cider vinegar||3 Tablespoon|
|Tofu||1 Pound, cubed (Bean Curd)|
|Fresh spinach||10 Ounce, washed, stemmed and coarsely chopped|
|Freshly ground pepper||1⁄2 Teaspoon|
In a small bowl combine bulgur and enough cold water to cover.
Let stand for 45 minutes or until tender.
Into a fine sieve place bulgur.
Press to remove as much moisture as possible.
In a large skillet over medium heat melt margarine.
Saute for 30 seconds.
Stir in red peppers and cumin; cover.
Cook for 5 minutes.
Add vinegar and bulgur.
Cook, uncovered, for 5 minutes, stirring constantly.
Add tofu and spinach; cover.
Simmer for 5 minutes or until spinach wilts.
Season with salt and pepper.