Tofu Bulgur Salad

This is a version of a recipe we found in Muscle Chow. (my husband's favorite cookbook) This is very filling. I took a serving of it for lunch one day and ate it with a plum and was full for 4 hours!

Ingredients:

1 1/2 cups boiling water

1 c bulgur wheat

2 roma tomatoes chopped

1 bunch fresh cilantro chopped

juice of 1-2 lemons

1 can chickpeas drained and rinsed

3 tsp EVOO

1/2 onion chopped

1 yellow bell pepper chopped

1 pkg extra firm tofu drained and pressed (cubed)

1 tsp salt

1 avocado, chopped

In a large bowl, combine the water and bulgur wheat. Stir and cover for 30 min or until bulgur has soaked up the water. Add the tomatoes, cilantro, lemon juice, 2 tsp of EVOO, half of the onion and bell pepper. toss well. In a skillet, heat to medium and add the tofu. Brown the tofu, turning occasionally. Add the remaining onion and bell pepper. Add the tofu mixture to Bulgur wheat. gently fold together with avocado. Refrigerate for 3 hrs before serving for flavors to blend. Tastes better the next day!!! Serves 6. Around 219 calories and 10 g protein per serving.