Pumpkin Tofu & Bulgar Salad
From the LYB VEGE 28-Day Meal Plan Guide!
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2 ¼ cup (500g) pumpkin or
1 tsp. 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
few handfuls spinach
2/3 cup (80g) tofu, drained/pressed
1 tbsp. balsamic vinegar, mixed
with a little bit of sugar or honey
Heat the oven to 200C (400° F). 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 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 mixtures. This dish can be served warm or cold. Store away second portion.
#plantbased #recipeoftheday #pumpkin
https://loveyourbod.fitness/28-day-meal-plan-guides/ - 10 minutes ago