• Bulgur-squash Pilaf

    Nutrition Facts

    Serving Size 1
    Calories 373
    Total Fat 14 g
    Saturated Fat 2 g
    Sodium 501 mg
    Total Carbohydrate 50 g
    Dietary Fiber 9 g
    Protein 20 g

    Servings and Times

    Servings 4
    Save leftovers for lunch.
    Tip: Not a tofu lover? This dish also goes well with leftover Thanksgiving turkey—either mixed in or on the side.

    Ingredients and Preparation

    Ingredients Measures
    Extra-firm tofu 12 ounces
    Olive oil 2 teaspoons
    Yellow onion, chopped ½ cup
    Scallions, chopped 4
    Garlic clove, minced 1
    Bulgur 1 cup
    Reduced-sodium vegetable stock (plus more as needed) 2 ½ cups
    Butternut squash, peeled and cubed 2 cups
    Dried cranberries ¼ cup
    Hazelnuts, roughly chopped and toasted ¼ cup
    Parsley, chopped ¼ cup
    Freshly ground pepper to taste
    1. Press water from tofu by wrapping it between several layers of paper towels and then placing it between 2 dinner plates. Let sit for 15 minutes and then cut into cubes.
    2. Meanwhile, heat olive oil in a Dutch oven or large pot over medium-high heat. Add onion, scallions, garlic, and bulgur. Sauté for 8-10 minutes, until onions are tender.
    3. Stir in stock; bring to a boil and then reduce heat, cover, and simmer for 10 minutes.
    4. Stir in tofu, squash, and cranberries and cook for another 15-20 minutes, until squash is tender, adding more stock as necessary.
    5. Stir in nuts and parsley. Season with freshly ground pepper.

    Exchanges2 starches; 2 medium-fat meat substitutes; 1 vegetable

    Side Suggestions: Mixed Green Salad

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