finely chop up one small tomato and mix it with some rosemary, a crushed bay leaf, 1/4 a squeezed lemon, and a little salt.
break up 1/2 a block of pressed tofu, and mix it in a pan with the tomato sauce. when it has soaked up some of the flavors you’ve put on the pan, drizzle 1 tbsp or less olive oil, and let the tofu brown.
when browned, mix in the drained lentils and bulgur. serve hot, and enjoy!