Prep work: If you don't have an air-fryer, preheat your oven to 375. Wash and trim stems from your spinach. Peel and chop your beets into dice-sized cubes. Slice carrots into ½ cm disks. Drain and then press the moisture out of your tofu, then slice into small cubes and pat dry with a paper towel.

Get your root veggies going: if you have an airfryer, toss your beets and carrots into it at 390 for 8 minutes. Add a minute or two if you chopped them bigger or like them more crispy. If you don't have an air-fryer, toss them in oil and spread on a parchment covered pan. Bake for 35-40 minutes, until fork-tender.

Grain time! Bulgur (also called borghol) can be sold in various levels of coarseness, so please check the package instructions. I usually buy rice-sized grains, and cook by mixing 1.5 cup of boiling water with the grain and allowing it to simmer, partially covered, for 6-10 minutes, until the water is absorbed.

Protein power: Heat a drizzle of oil in a pan. Add in your tofu (the trick to getting a really nice crispy texture is to make sure the surfaces of the tofu pieces are completely dry before adding to the pan, so don't skip the paper towel). Season with your favourites, but in this recipe I mixed about 1/2 a teaspoon each of garlic powder, dried oregano, dried thyme, salt, and about 1/4 teaspoon of pepper. Tofu is a flavour sponge, so if you want to add a sauce or dressing, this may be a place to get creative! Cook, mixing and turning, for 5-6 minutes, or until all sides reach desired crispiness.

Assembly: As your ingredients come together, it's time to plate! Lay down a bed of spinach, add your grain, beets, carrots and protein. Add a dollop of goat cheese, and top with microgreens. Now it looks beautiful, so snap a photo before you mix it all together and enjoy!