|Total Fat||14 g|
|Saturated Fat||2 g|
|Sodium||501 mg |
|Total Carbohydrate||50 g|
|Dietary Fiber||9 g |
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.
| Extra-firm tofu||12 ounces |
Olive oil||2 teaspoons |
Yellow onion, chopped
|Garlic clove, minced
| Reduced-sodium vegetable stock (plus more as needed)
||2 ½ cups |
| Butternut squash, peeled and cubed
| Dried cranberries
| Hazelnuts, roughly chopped and toasted
| Parsley, chopped
|Freshly ground pepper to taste|
- 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.
2 starches; 2 medium-fat meat substitutes; 1 vegetable
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
EBSCO Publishing All rights reserved.