Grilled Pumpkin, Tofu, and Bulgar Salad

Serves 2

• 2 ¼ cup pumpkin, cubed

• 1 tsp. sweet paprika

• 1 tsp. hot paprika

• 2 tsp. dried rosemary

• 1 tbsp. olive oil

• 1 tbsp. honey

• 1/3 cup walnuts, chopped

• 1/4 cup of bulgar wheat

• few handfuls spinach

• 2/3 cup tofu, drained

• 1 tbsp. balsamic glaze

Heat the oven to 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 lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and drained tofu. 

Place the bulgur into a small pot, and add 3/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed. 

Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavor from the roasted pumpkin. Add the spinach and mix well.

Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.