Mettere a marinare i panetti di tofu in un po' di salsa di soia.
Bollire il bulgur in abbondante acqua salata per circa 10 min.
Nel frattempo mondare e grattugiare le carote e il sedanorapa. Condire con olio EVO e sale.
Scolare il bulgur e fare freddare.
Mettere sulla piastra i panetti di tofu e successivamente farli riposare in un recipiente ben chiuso.
Con il frullatore ad immersione frullare le foglie di aglio orsino con l'olio di semi. Aggiungere l'acqua faba, l'aceto e il sale. Frullare il tutto partendo dal basso del bicchiere, salendo piano piano, per creare un'emulsione.
Condire il bulgur con erbe aromatiche a piacere, sale e olio EVO.
Per l'impiattamento: mettere come base del piatto il bulgur. Adagiarvi l'insalata di carote e sedanorapa. Appoggiare il tofu tagliato a fettine sopra l'insalata. Condire con l'emulsione all'orsino e decorare con germogli o fiorellini.
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