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.