Vegetables with Tofu in Coconut Milk

Dice the tofu and pull mixed with a third of the lemon juice until the other ingredients are prepared. Break the coconut meat into pieces and blend in a hand blender with a third of the water. The puree in a kitchen towel form and squeeze well over a baking dish. Set aside the coconut milk in the baking bowl for the sauce.

Boil the bulgur with the remaining water and salt and cook for about 20 minutes with the lid closed. Chop the onion. Clean the pepper and cut it into thin strips without the seeds. Heat the oil in a frying pan. Fry the onion, the pepper, the tofu and the frozen vegetables in it at high temperature, turning continuously, until the tofu is lightly browned. Add the salt, turmeric, coriander, cinnamon, nutmeg, the remaining juice of one lemon and the coconut milk, bring to the boil and cook at low temperature with the lid on for about 5 minutes until the vegetables are just flat and al dente. Chop the parsley and mix into the vegetables. Mix the bulgur with the nuts and serve with the vegetables.

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