Baked Buckwheat with Tomatoes

Method

Tofu: Remove the tofu from the package and press it between several layers of paper towels. While pressing the tofu, whisk the lemon juice with salt, pepper and olive oil until the mixture turns into a smooth emulsion. Cube the dried tofu and fill the cubes in a jar. Peel the garlic cloves , cut them in halves lengthwise and add them to the tofu. Pour the lemon and olive oil mixture over the tofu cubes so they’re completely covered and close the jar with a lid. Shake the jar a little. Set aside, but not in the fridge, to let the tofu marinate. Shake occasionally to keep everything evenly covered and let it marinate as long as possible. This get’s more zingy the longer it sits.

Cashew Parmesan: Mix 1 cup roasted and salted cashews with 1/3 cup nutritional yeast and 1 teaspoon of Shiro Miso in a blender until the mixture has the texture of grated parmesan. If you use unsalted cashews, add a teaspoon of salt to the mixture. I recommend you double or triple the recipe, it keeps in the fridge and you’ll want to use it in other dishes, too.

Roast the buckwheat with half of the vegan butter or margarine in a pot. Add the broth, curcuma, majoram and parsley. Close the lid and let the mixture simmer on small heat for 15 minutes.

Preheat oven to 200C/390F.

Turn off the heat under the buckwheat and let it soak for another 10 minutes. Meanwhile, clean the spring onions, top and tail and cut them in fine rings. Scald and peel the tomatoes and remove the core. Grease an oven-proof casserole dish and place the tomatoes top down in the dish. Mix spring onions, buckweat and cashew parmesan and distribute the mixture evenly around the tomatoes.

Crumble the marinated tofu with a fork, mix the crumbles with 2 tablespoons of the marinade and sprinkle the dish with the tofu and marinade mixture.

Bake for 30 minutes at 200C/390F.

Serve with tomato and cucumber salad and soy yogurt or vegan sour cream.

Guten Appetit!