Bulgur risotto with peas and roasted garlic tofu

Ingredients

• 100 g Green peas, frozen
• 60 g Bulgur
• 1 tsp Olive oil
• 1 slice Tofu, light, Organic Japanese
• 2 clove Garlic

Method

1. Fry the bulgur in half of the oil, add double amount of water and the frozen peas, then cook over a low heat.
2. Add more water if it is needed.
3. Fry the sliced, salted tofu in the remaining oil.
4. When it is almost done, add the garlic pressed through a garlic press.