Bean and tofu salad with bulgur wheat

Ingredients (for 2): 

• 1 block of tofu 
• 1 avocado 
• 1 tin of black-eyed peas 
• 2 tomatoes 
• 2 handfuls of spinach 
• 1 medium size beetroot 
• 100 g bulgur wheat 
• Olive oil / Avocado oil 
• Pinch of salt 

Tofu marinade: 

• 3 tbsp soy sauce 
• 1 tbsp maple syrup 
• 2 garlic cloves minced 
• 1 tsp sesame oil 
• 1 tbsp ginger grated 

Method: 

1. Marinade the tofu with the ingredients listed. Put aside. If you are able to do this an hour prior to cooking this dish, it will make it even tastier. 
2. Cook the bulgur wheat according to instructions on the packaging.  
3. Chop the other ingredients. 
4. Add the cooked bulgur wheat to a salad bowl, add the rest of the ingredients. 
5. Fry the tofu on olive oil for 5-6 minutes. Add this to the salad too. 

Tips: 

• Can be made GF swapping bulgur wheat with quinoa 
• Double up the bulgur wheat as this is a great base to make another salad next day. 
• Use a ready salad that has leaves and shredded beetroot in.
• Add other greens like tender stem broccoli or leftover roasted veggies. 

Enjoy!