Buckwheat groats with smoked tofu, chickpeas and tomatoes is a vegan dish, for which I would like to share with you a recipe today.
This dish is light, not too heavy on the tummy, which makes it perfect when served during the day, for example as lunch. I serve buckwheat groats with tofu as a main course with an addition of yoghurt, but it can also be served as a side dish that goes well for example with meat.
I start preparing buckwheat groats with tofu by boiling the groats first. While the groats are boiling, I make a tomato sauce, to which I add smoked tofu and chickpeas. Next, I season the sauce with garlic, salt and pepper. I combine the sauce with cooked groats and serve it it with yoghurt and sprinkle with freshly cut parsley. I recommend you the below recipe for buckwheat groats with tofu and I hope you will enjoy it.
If you would like to serve this dish as a side dish, below are some suggestions for meat dishes, with which complement the buckwheat groats with tofu quite well.
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Ingredients for buckwheat groats with tofu.
- 100 g buckwheat groats in a bag
- 300 g smoked tofu
- 400 g canned tomatoes
- 400 g canned chickpeas (chickpea + brine)
- 2 big cloves of garlic
- 1 tablespoon of olive oil
- 1 and 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- small bunch of fresh parsley
- yoghurt for serving
How to make buckwheat groats with tofu.
Put buckwheat groats in a pot, pour in some water and boil it for 14 minutes from the moment the water begins to boil. Remove the cooked groats from the pot and set them aside for 2 minutes.
Mash the garlic, put it in a pot and add the olive oil. Fry for a few seconds, then add chopped canned tomatoes, chickpeas with its brine and cubes of smoked tofu cheese. Bring it to a boil and simmer covered over a low heat for 15 minutes. After that time, add the cooked groats, salt and pepper and continue cooking for 2 minutes. Serve the buckwheat groats with tofu by adding some yoghurt sprinkled with freshly cut parsley.
Good to know when making buckwheat groats with tofu.
I cut the tofu cheese into 1.5-2 centimetre wide cubes.
Smoked tofu is best for this dish, but if you do not manage to buy any, you can use natural tofu, but the taste of the dish will be less intense.
In the vegan version, I recommend serving this dish with soy yoghurt. For non-vegans, natural yoghurt and Greek yoghurt will be a good addition to complement the dish.
Do you like tofu? If so, try our recipe for Kimchi with tofu and noodles.
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