Grilled Pumpkin, Tofu & Bulgur Salad

Grilled Pumpkin, Tofu & Bulgur Salad

Course: Main Course, Salad
Keyword: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 people
Calories: 361kcal
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  • 2 ¼ cup pumpkin cubed
  • 1 tsp sweet paprika
  • 1 tsp chili powder
  • 2 tsp dried rosemary
  • 1 tbsp olive oil extra virgin
  • 1 tbsp honey
  • 1/3 cup walnuts (400g) chopped
  • 1/4 cup bulgur wheat (55g)
  • spinach few handfuls
  • 2/3 cup tofu (80g) drained
  • 1 tbsp balsamic glaze


  • 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 linedwith paper. Bake in the oven for about 20 minutes, halfway through cooking timeadd the walnuts and drained tofu. 
  • Place the bulgur into a small pot, andadd 3/4 cup of water, season with salt and bring to boil. Simmer under coverfor about 20 minutes until tender, and the liquid is absorbed.
  • Add the cooked bulgar tothe roasted pumpkin on the baking tray and mix, collecting the whole flavourfrom the roasted pumpkin. Add the spinach and mix well.
  • Divide onto plates, season with freshlyground pepper and drizzle with balsamic glaze. This dish can be served warm orcold.


Nutrition per serving:
360 kcal        
22g Fats
38g Carbs
10g Protein


Calories: 361kcal


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