Grilled Pumpkin, Tofu & Bulgur Salad
This vibrant Grilled Pumpkin, Tofu & Bulgur Salad is a powerhouse of nutrition, combining fiber-rich pumpkin and whole-grain bulgur to support gut health. It also delivers a high dose of plant-based protein from tofu and walnuts, making it a delicious and satisfying meal to fuel your body.
Avg. Recipe Cost (US)
$6.32
Avg. Recipe Cost (UK)
£3.05
Nutritional Information (approx)
- Calories: 485 kcal
- Protein: 25 g
- Fats: 25 g
- Carbs: 40 g
- Fibre: 8 g
Tags
Dairy Free High Protein Vegetarian Lunch Dinner
Ingredients
- pumpkin - 2 ¼ cup (500g) (cubed)
- sweet paprika - 1 tsp.
- chili powder - 1 tsp.
- dried rosemary - 2 tsp.
- olive oil - 1 tbsp.
- honey - 1 tbsp.
- walnuts - ⅓ cup (40g) (chopped)
- bulgur wheat - ¼ cup (55g)
- spinach - few handfuls
- tofu - ⅔ cup (80g) (drained)
- balsamic glaze - 1 tbsp.
Preparation Instructions
- 1. Heat the oven to 400°F (200°C).
- 2. Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.
- 3. Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and drained tofu.
- 4. Place the bulgur into a small pot, and add ¾ cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.
- 5. Add the cooked bulgur to the roasted pumpkin on the baking tray and mix, collecting the whole flavor from the roasted pumpkin. Add the spinach and mix well.
- 6. Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be