Roasted pumpkin, tofu and walnuts tossed through bulgur and spinach, with a thin drizzle of balsamic glaze to finish. A filling vegetarian dinner for two that is just as good warm or cold, so it works as a packed lunch the next day too.
The pumpkin is seasoned with paprika and rosemary and coated in olive oil and honey before it goes into the oven, so the edges catch and caramelise a little. Halfway through, the tofu and walnuts join it on the tray to toast. Then the cooked bulgur is tossed straight onto the tray, where it soaks up the flavour from the pumpkin, and the spinach softens slightly in the warmth.
Variations
- Vegan: use maple syrup instead of honey.
- Gluten-free: bulgur is wheat, so use quinoa instead.
Nutrition per portion
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 360 kcal | 38 g | 10 g | 22 g |
Ingredients
- 500 g pumpkin, cubed
- 1 tsp sweet paprika
- 1 tsp chilli powder
- 2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp honey
- 40 g walnuts, chopped
- 55 g bulgur wheat
- A few handfuls of spinach
- 80 g tofu, drained
- 1 tbsp balsamic glaze
Instructions
- Heat the oven to 200 °C.
- Season the pumpkin with salt, pepper, paprika and rosemary. Coat well with the olive oil and honey.
- Spread the pumpkin on a baking tray lined with baking paper and roast for about 20 minutes. Halfway through, add the walnuts and the drained tofu.
- Put the bulgur in a small pan with 180 ml (¾ cup) of water, season with salt and bring to the boil. Cover and simmer for about 20 minutes, until tender and the water is absorbed.
- Add the cooked bulgur to the roasted pumpkin on the tray and mix, so it picks up all the flavour from the pumpkin. Add the spinach and mix well.
- Divide between plates, season with freshly ground pepper and drizzle with the balsamic glaze. Serve warm or cold.
