Buckwheat with Tofu and Thyme

Serves: 3
Total Calories: 103


1 tablespoon olive oil
1 (10-ounce) package seasoned baked tofu cut into bite sized cubes
1/2 cup toasted buckwheat grouts
1 tablespoon tamari sauce
1 teaspoon dried thyme or 2 teaspoons fresh
1 1/4 cups hot water
1 to 2 scallion chopped
freshly ground black pepper


* Can also use Gingered Tofu. 1. Heat the oil in a large skillet over medium heat. Add the tofu and saute 5 minutes or until browned. Transfer to a bowl and cover to keep warm.
2. Rinse the buckwheat and add it to the skillet. Stir a few minutes until the buckwheat dries.
3. Add the tamari and the thyme to the hot water, pour into the skillet, and cover immediately (it will sizzle and splatter).
4. Reduce the heat to low and let the ingredients simmer 10 to 15 minutes, or until the liquid is absorbed. Transfer to a platter and top with the browned tofu and chopped scallions.
5. Serve as is, or topped with Easy Tahini Sauce.

Nutritional Facts:

Serves: 3
Total Calories: 103
Calories from Fat: 40

This Buckwheat with Tofu and Thyme recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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