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Bulgur-squash Pilaf

Adapted from CooksAid.com

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 TOP

Servings

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 TOP

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

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