Grilled Pumpkin, Tofu & Bulgur Salad
Dairy Free | Vegetarian | Contains Nuts
Serves 2
Prep Time10 Mins
Cooking Time20 Mins
360
kCal
22g
Fats
38g
Carbs
10g
Protein
Ingredients
2 ¼ cup (500g) pumpkin, cubed
1 tsp. sweet paprika
1 tsp. chili powder
2 tsp. dried rosemary
1 tosp. olive oil
1 tbsp. honey
1/3 cup (40g) walnuts, chopped
1/4 cup (55g) of bulgur wheat few handfuls spinach
2/3 cup (80g) tofu, drained
1 tbsp. balsamic glaze
1 tsp. sweet paprika
1 tsp. chili powder
2 tsp. dried rosemary
1 tosp. olive oil
1 tbsp. honey
1/3 cup (40g) walnuts, chopped
1/4 cup (55g) of bulgur wheat few handfuls spinach
2/3 cup (80g) tofu, drained
1 tbsp. balsamic glaze
Method
Instructions:
- Heat the oven to 200C (400° F).
- Remove the stone and flesh of the avocado and cut it into slices. Cut the eggs into quarters.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 the walnuts and drained tofu.
- Place the bulgur into a small pot, and add 3/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.
- Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavour 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.
2 ¼ cup (500g) pumpkin, cubed
1 tsp. sweet paprika
1 tsp. chili powder
2 tsp. dried rosemary
1 tosp. olive oil
1 tbsp. honey
1/3 cup (40g) walnuts, chopped
1/4 cup (55g) of bulgur wheat few handfuls spinach
2/3 cup (80g) tofu, drained
1 tbsp. balsamic glaze
1 tsp. sweet paprika
1 tsp. chili powder
2 tsp. dried rosemary
1 tosp. olive oil
1 tbsp. honey
1/3 cup (40g) walnuts, chopped
1/4 cup (55g) of bulgur wheat few handfuls spinach
2/3 cup (80g) tofu, drained
1 tbsp. balsamic glaze
Instructions:
- Heat the oven to 200C (400° F).
- Remove the stone and flesh of the avocado and cut it into slices. Cut the eggs into quarters.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 the walnuts and drained tofu.
- Place the bulgur into a small pot, and add 3/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.
- Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavour 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.