Vegan bulgur salad

Bring lightly salted water to a boil and cook the bulgur 1. It will take about 7 minutes, but times may vary depending on the type of bulgur. Meanwhile, peel a clove of garlic and mash it. Dab the tofu with absorbent paper 2 and put it to marinate in a bowl with the garlic; add half the chopped chilli pepper 3.

Also add a tablespoon of oil 4, turn it well 5 and let it marinate. When the bulgur is cooked, drain it and transfer it to a bowl 6.

Let it cool 7 and in the meantime take care of the eggplants. Trim them 8 and cut them into thick slices 9.

Grill the eggplants on a hot grill 10, cooking them for a few minutes on each side over medium heat. Turn them 11 and finish cooking. Season with salt, oregano and a little oil 12.

Now grill the tofu stick on all sides, it will take a few minutes 13. When it is well grilled, transfer it to a cutting board and cut it into cubes 14. Then cut the eggplants in small pieces 15.

Take back the bowl with the bulgur and add: tofu 16, eggplant 17 and the other half of the sliced chili 18.

Also chop the basil leaves inside 19 and season with a tablespoon of oil 20. Mix well and serve your vegan bulgur salad 21.