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Ingredients
  • 3/4 cup dry bulgur wheat*
  • 15 ounces Nasoya extra firm tofu
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon fine salt
  • 1/8-1/4 teaspoon to taste freshly ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons dried rosemary or thyme
  • 1 tablespoon red wine vinegar
  • 1/4 cup fresh parsley leaves
  • 2 teaspoons ground flax seed
  • For serving: Cooked pasta and marinara sauce of choice walnut herb parmesan or another vegan parm of choice
Steps
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