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 | 4 |
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 | 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 |
Exchanges
2 starches; 2 medium-fat meat substitutes; 1 vegetable
Side Suggestions: Mixed Green Salad
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 medical condition.
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