Bulgur-squash Pilaf
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories373Total Fat14 gSaturated Fat2 gSodium501 mgTotal Carbohydrate50 gDietary Fiber9 gProtein20 g
Servings and Times
Servings4
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
IngredientsMeasuresExtra-firm tofu12 ouncesOlive oil2 teaspoonsYellow onion, chopped½ cupScallions, chopped4Garlic clove, minced1Bulgur1 cupReduced-sodium vegetable stock (plus more as needed)2 ½ cupsButternut squash, peeled and cubed2 cupsDried cranberries¼ cupHazelnuts, roughly chopped and toasted¼ cupParsley, chopped¼ cupFreshly ground pepper to taste
  • Directions
  • 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.
  • 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.
  • Stir in stock; bring to a boil and then reduce heat, cover, and simmer for 10 minutes.
  • Stir in tofu, squash, and cranberries and cook for another 15-20 minutes, until squash is tender, adding more stock as necessary.
  • Stir in nuts and parsley. Season with freshly ground pepper.



  • Exchanges
    2 starches; 2 medium-fat meat substitutes; 1 vegetable

    Side Suggestions: Mixed Green Salad




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