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Blend the tomatoes, onion, red pepper and scotch bonnet until smooth.
Tear the tofu into chunks and season with the smoked paprika, garlic powder, onion powder, cayenne, curry powder, salt and pepper.
Air fry the tofu at 200°C for 18–22 minutes until golden and crispy.
Heat the oil in a large pot. Add the sliced onion and tomato purée and fry for 10 minutes.
Pour in the blended base. Add the all-purpose seasoning, curry powder, thyme, white pepper, stock cubes and bay leaves.
Cook the stew uncovered for 25–30 minutes until rich, reduced and the oil starts to separate.
Rinse the bulgur wheat and stir it into the stew. Mix well so every grain is coated.
Cover with foil and a lid. Cook on low heat for 15–20 minutes, stirring occasionally.
Divide into the containers and serve with some veg then enjoy!!