In a pan of boiling water, cook the first ingredient mentioned above (12 minutes until tender). Drain and return it in the pan. Spread the bulgar on a baking sheet and let it cool.
Heat 2 tablespoons of olive oil in a cast-iron skillet. Cook the tofu and the scallions (over high heat, stirring, 5 minutes until golden and crisp). Transfer all of the ingredients to a large bowl and season with salt and pepper.