Hoisin Tofu Broccoli Bowl – Brett Cobley

Hoisin Tofu Broccoli Bowl

Broccoli and tofu are two protein powerhouses that are the perfect food for a workout week. This dish is great to get in all of those macros while rewarding your tastebuds. 

Serves 2


  • 1 head of broccoli cut into florets 
  • 100g (1 cup) of bulgar wheat
  • Olive oil for frying
  • 1 tsbp of walnuts 
  • 1 tbsp pumpkin seeds
  • 1 x 400g firm block of tofu cut into cubes
  • 2 tbsp hoisin sauce
  • 2 cloves of garlic finely chopped
  • 2 spring onions finely sliced


Cook the broccoli florets in boiling salted water for 3-4 minutes until tender. Drain reserving the cooking liquid. 

Add the bulgar wheat to a large bowl and add in the cooking water from the broccoli. 

In a frying pan, warm a little oil, add the walnuts and pumpkin seeds and toast until lightly browned and fragrant. Remove from the pan and set aside. 

Meanwhile, coat the tofu in hoisin sauce and quickly fry in the pan over a medium heat until golden brown. 

Add the garlic to the puffed up bulgar wheat and fluff up with a fork. divide the bulgar wheat and broccoli between two serving bowls. Add the tofu and sprinkle over the seeds, walnuts and spring onions. 


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Frying pan