Pumpkin Pistachio + Kale Bulgur with Maple Tofu

There are so many fall flavors and the overall result is perfectly filling for a lighter dinner. Like all recipes, it’s easy to change up. Don’t like kale? Add Spinach instead. Don’t have bulgur? Make it with brown rice or quinoa.

1/2 cup bulgur (or grain of choice)
2 Tbsp raw pistachios
1/2 red onion
1 1/2 cups kale
4 tbsp orange juice
5 Tbsp pumpkin puree
salt + pepper (to taste)
1 tsp garliv
pinch of turmeric (optional)
2 tbsp maple syrup
1 cup tofu cubes, firm

View the full recipe at Egginon →