Thanksgiving is so soon!! If you need another idea for a quick but delicious side dish or just want a healthy meal planned for any night this week, try this dish. There are so many fall flavors and the overall result is perfectly filling for a lighter dinner. Like all recipes, it’s easy to change up. Don’t like kale? Add Spinach instead. Don’t have bulgur? Make it with brown rice or quinoa.
Pumpkin Pistachio Kale Bulgur with Maple Tofu
Serves 2, vegetarian + vegan, 30 minutes or less
1/2 cup bulgur (or grain of choice)
2 Tbsp raw pistachios
1/2 red onion
1 1/2 cups kale
4 tbsp orange juice
5 Tbsp pumpkin puree
salt + pepper (to taste)
1 tsp garliv
pinch of turmeric (optional)
2 tbsp maple syrup
1 cup tofu cubes, firm
Prepare bulgur according to directions on package. I used my rice cooker, but on the stove will work as well. If you have any leftover grains, use those!
Chop the onion and saute in a pan with a little olive oil. After about two minutes add 2 tbsp pistachios and toast for one more minute. Add 2 tbsp pumpkin, a little more oil, salt, pepper, 2 tbsp orange juice, garlic, and tumeric. Stir around. Add in kale and cook until kale is wilted/incorporated. Remove from heat while bulgur finished cooking.
Meanwhile, cube tofu and add to a pan on high heat (either non-stick or with a little bit of oil). Drizzle with maple syrup and let cook until tofu begins browning (or a little longer if you like it crunchy!)
Once bulgur is done cooking, add it into the pumpkin mixture with the remaining pumpkin puree and orange juice. If the mixture is too dry add a little vegetable stock or some water. Mix well.
Add the tofu mixture into the bulgur. Combine well and serve.
Shared on Healthy Vegan Fridays (carrieonvegan.com)!