Meatless Monday’s: Grilled Pumpkin, Tofu & Bulgur Salad

Elevate your salad game with our Grilled Pumpkin, Tofu & Bulgur Salad! Imagine tender cubes of pumpkin, seasoned with sweet paprika, chili powder, and fragrant rosemary, roasted to caramelized perfection. Toss in crunchy walnuts and protein-packed tofu, all mingling with nutty bulgur wheat and fresh spinach. Each bite is a delightful combination of flavors and textures, enhanced by a drizzle of rich balsamic glaze. Whether served warm or cold, this salad is a vibrant, satisfying dish that’s sure to impress and delight your taste buds. Perfect for a wholesome lunch or a light dinner, it's a tasty way to enjoy the best of autumn's bounty!

What You Need

Ingredients:
2 1/4 cup (500g) pumpkin, cubed
1 tsp. sweet paprika
1 tsp. chili powder
2 tsp. dried rosemary
1 tbsp. olive oil
1 tbsp. honey
1/3 cup (40g) walnuts, chopped
1/4 cup (55g) of bulgur wheat
A few handfuls of spinach
2/3 cup (80g) tofu, drained
1 tbsp. balsamic glaze

Directions

Heat the oven to 400°F (200°C).
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 walnuts and drained tofu.
Place the bulgur into a small pot, and add 3/4 cup of water, season with salt and bring to a boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.
Add the cooked bulgur to the roasted pumpkin on the baking tray and mix, collecting the whole flavor 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.
Makes 2 servings.

Calories per serving: 360
Fats per serving: 22 grams
Protein per serving: 10 grams
Carbohydrates per serving: 38 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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