Tofu and Buckwheat Casserole
How familiar are you with all the stigmas about buckwheat? Because this casserole is going to shatter every single one of them. It’s creamy, it’s indulging, it’s healthy, it’s insanely delicious and is the absolute best for a cold and wintery day. Actually, it’s good for every single day! Vegan tofu and vegetable casserole with the perfect almond butter and date honey sauce.
1 pack (300g) tofu
1 white onion
½ medium size broccoli
½ medium size cauliflower
1 medium carrot
150g fresh shiitake mushrooms (or any kind of mushrooms of your choosing)
1 cup green/brown buckwheat (of your choosing)
3 spoons of tamari soy sauce (or regular)
1 spoon almond butter
1 spoon date honey
What to do
+Preheat a non-stick pot, chop the onion and fry until the onion is clear (and yes if the pot is good enough you won’t even need to use oil).
+Cut the tofu into squares and squeeze until there are no more liquids.
+Add the tofu to the onion until lightly sear on the sides.
+Meanwhile, cut the carrot, cauliflower, mushrooms, and broccoli.
+First add the mushrooms, fry until soft.
+Next add the rest of the vegetables, buckwheat, tamari soy sauce and cover with water (I needed 2.5 cups). +Turn down the heat and cover the pot with its lid.
+After 20 minutes the buckwheat and the casserole should be ready.
+Add a spoon of date honey and almond butter and stir well.
+Turn off the heat and leave covered for 5 more minutes.
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