Scrambled Tofu Buckwheat Bowls
for the buckwheat: 2/3 cup (125g) buckwheat 1/2 tsp salt 1/2 head of broccoli 1 carrot
for the tofu mixture: 1 tsp coconut oil – I used Coconut Merchant 1 onion 2 mushrooms 1/2 courgette 1/3 cup (40g) peas 2 cloves garlic, crushed 1 inch root ginger, grated 1 270g pack extra firm tofu 4 tbsp almond milk 2 tsp sesame oil 2 tbsp tamari soy sauce 1 tsp coconut syrup – I used Coconut Merchant 1 tbsp curry powder 1 tsp rice vinegar black pepper, to taste
Firstly, slice the onion and roughly chop the broccoli, carrots, mushrooms and courgette.
Then, fill a large/medium pan with water, add in the salt and place it onto a medium-high heat. When the water begins to boil, add in the buckwheat and cook it for about 20 minutes until soft. When there is about 5 minutes left for the buckwheat to cook, add in the broccoli and carrot.
After the buckwheat has been cooking for about 5-10 minutes, place a large frying pan/wok onto a medium heat and add in the coconut oil. Then, add in the onion and fry for about 1 minute. Next, add in the garlic and ginger, and fry for 2 more minutes. After this, add in the courgette and mushroom and fry for 2-3 more minutes.
Next, gently crumble the tofu up into bite-sized pieces using your hands, and add it into the frying pan. Then, add in the almond milk, sesame oil, soy sauce, coconut syrup, curry powder, rice vinegar, black pepper and peas. Stir everything together for about a minute or so until it is well mixed. Then, remove it from the heat or keep it on a low temperature until the buckwheat has cooked.
When the buckwheat, carrot and broccoli mixture has cooked, remove them from the heat and drain. Then, pour them into the frying pan with the other ingredients, and place the pan onto a medium-high heat. Stir everything together for about 1-2 minutes or so until all is well mixed, and then remove it from the heat and serve.