Bulgur, Lentil and Tofu Casserole
- 3/4 cup lentils
- 3 cups vegetable stock
- 1 tsp. dried rosemary
- 1 tsp. dried tarragon
- 1 bay leaf
- 2 tbsp. vegetable oil
- 1 carrot, thinly sliced
- 4 cloves garlic, pressed
- 1 lg. onion, chopped
- 8 oz. tofu, pressed
- 3/4 cup cut corn
- 3/4 cup bulgur wheat
- In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf.
- Cook for about 25 minutes.
- Remove bay leaf.
- While the lentils are cooking, heat the oil in a skillet.
- Add the carrot, garlic, onion and tofu.
- Saute for 5 minutes.
- Add the corn and bulgur.
- Stir to mix well.
- Remove from the heat and add the lentils and cooking liquid.
- Pour into a greased casserole.
- Bake at 350F for 20 minutes.
lentils, vegetable stock, rosemary, tarragon, bay leaf, vegetable oil, carrot, garlic, onion, pressed, corn, bulgur wheat
Taken from www.foodgeeks.com/recipes/852 (may not work)