Whole Wheat Bulgur Köfte with Tofu Scramble
I went to Turkey recently! Ok…not technically (or even physically) but instead, I went with my heart. You see, I was born in Ankara and spent my first few years there. And even though I’m not Turkish, I do feel my heart is undeniably connected to Turkey – especially with the food…and that brings me to this recipe.
These whole wheat bulgur köfte (or kibbeh if you’re from the East) are common bites to begin the day in Turkey. They are usually put together with some scrambled eggs and served with a salad and Ayran – a refreshing yogurt drink
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I went to Turkey recently! Ok…not technically (or even physically) but instead, I went with my heart. You see, I was born in Ankara and spent my first few years there. And even though I’m not Turkish, I do feel my heart is undeniably connected to Turkey – especially with the food…and that brings me to this recipe.
These whole wheat bulgur köfte (or kibbeh if you’re from the East) are common bites to begin the day in Turkey. They are usually put together with some scrambled eggs and served with a salad and Ayran – a refreshing yogurt drink (see tips on how to make a vegan version).
My vegan version is made with tofu scramble and topped with a bit of salted soy yogurt…and they come very close to the original version. Serve with a small herby salad if having it as a brunch item.
Difficulty: simple- to moderate
Yield: makes about 4-6 servings