250g buckwheat (whole seeds)
½ stick vegan butter or margarine (plus some extra for greasing the pan)
3 3/4 cups vegetable broth
1 teaspoon curcuma
1 teaspoon dried majoram
¼ cup dried parsley
1 bunch spring onions (6-7)
5 large tomatoes (or beef tomatoes if you have)
½ cup homemade cashew parmesan
½ cup marinated tofu
For the marinated tofu:
1 package firm tofu (makes 1.5 cups tofu cubes after pressing)
1/3 cup lemon juice
1 cup olive oil
3-4 garlic cloves
½ teaspoon pepper
1 teaspoon salt
Buckwheat is a fantastic vegan staple to cook with.
Try it in this savoury dish, where it’s accompanied by melting tomatoes and lemon-marinated tofu.
Prep time: 1 hour + time to marinate tofu
Cooking time: 1 hour
Prepare the marinated tofu first, a couple of days ahead would be even better.
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 gets zingier the longer it sits.
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.
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, buckwheat 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 yoghurt or vegan sour cream.
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