Summer Bulgur Salad with Vegan Patty
20 min
Vegan
648
For 2 Portions
240 g
kidney beans, canned
200 g
green peas, frozen
200 g
tofu, plain
120 g
bulgur
50 g
almond
30 g
cranberry, dried
20 g
green pesto
10 g
taco seasoning
10 g
parsley, fresh
4 tsp
water
4 tsp
white balsamic vinegar
1 tbsp
vegetable oil
salt
pepper
1. All set?
2. Cook bulgur according to package instructions.
3. Drain tofu, wrap it in several layers of paper towels, and squeeze out the excess liquid. Grate tofu finely.