Nutrition Facts
Serving Size1
Calories373
Total Fat14 g
Saturated Fat2 g
Sodium501 mg
Total Carbohydrate50 g
Dietary Fiber9 g
Protein20 g
Servings and Times
Servings4

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 and Preparation
IngredientsMeasures
Extra-firm tofu12 ounces
Olive oil2 teaspoons
Yellow onion, chopped½ cup
Scallions, chopped4
Garlic clove, minced1
Bulgur1 cup
Reduced-sodium vegetable stock (plus more as needed)2 ½ cups
Butternut squash, peeled and cubed2 cups
Dried cranberries¼ cup
Hazelnuts, roughly chopped and toasted¼ cup
Parsley, chopped¼ cup
Freshly ground pepper to taste
  1. Directions
  2. 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.
  3. 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.
  4. Stir in stock; bring to a boil and then reduce heat, cover, and simmer for 10 minutes.
  5. Stir in tofu, squash, and cranberries and cook for another 15-20 minutes, until squash is tender, adding more stock as necessary.
  6. Stir in nuts and parsley. Season with freshly ground pepper.