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
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 |
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