Grilled Pumpkin, Tofu & Bulgur Salad

Grilled Pumpkin, Tofu & Bulgur Salad

 

Grilled Pumpkin, Tofu & Bulgur Salad

Martine Chin
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree, Lunch
Servings 2
Calories 600 kcal

Ingredients
 
 

  • 2 1/4 cup pumpkin cubed
  • 1 tsp sweet paprika
  • 1 tsp chili powder
  • 2 tsp dried rosemary
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/3 cup walnuts chopped
  • 1/4 cup bulgur wheat
  • few handfuls spinach
  • 2/3 cup tofu drained
  • 1 tbsp balsamic glaze

Instructions
 

  • Heat the oven to 200C (400° F).
  • Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.
  • 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.
  • Place the bulgur into a small pot, and add 3/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.
  • Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.
  • Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.

Nutrition

Calories: 600kcalCarbohydrates: 89gProtein: 23gFat: 20gSaturated Fat: 2gSodium: 22mgPotassium: 644mgFiber: 11gSugar: 22gVitamin A: 11899IUVitamin C: 25mgCalcium: 195mgIron: 7mg
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