Bulgur-squash PilafEn Español (Spanish Version)
14 gSaturated Fat2 gSodium
501 mgTotal Carbohydrate
50 gDietary Fiber9 gProtein
Save leftovers for lunch.
Not a tofu lover? This dish also goes well with leftover Thanksgiving turkey—either mixed in or on the side.
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 tasteDirectionsPress 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.
2 starches; 2 medium-fat meat substitutes; 1 vegetable
Side Suggestions: Mixed Green Salad