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
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.