Discover our delicious recipe for Buckwheat Rice with Shredded Tofu. Indulge in a flavorful blend of delicate textures in this vegetarian and nutritious dish, perfect for a balanced diet.
Preparation
15
min
Cooking
22
min
Servings
2
Nutrition Facts (per serving)
Calories
500
Fat
22
Carbohydrates
53
Fibre
16
Protein
31
Sodium
100
Ingredients
- 125 ml (1/2 cup) buckwheat
- 250 ml (1 cup) of water
- 1 ml (1/4 tsp) salt
- 10 ml (2 tsp) of oil
- 4 chopped green onions (without the white for the weak diet in FODMAPS)
- 1 carrot, diced
- 500 ml (2 cups) kale, choppe
- 250 ml (1 cup) green vegetables of your choice (green beans, broccoli, peppers)
- 225 g of shredded tofu
- 15 ml (1 tbsp) white wine vinegar
- Salt and pepper to taste
Toppings (optional)
- 15 ml (1 tbsp) garlic-flavoured oil
- 60 ml (1/4 cup) fresh Parmesan cheese
- The juice of ½ lemon
- Fresh herbs of your choice (Sage, basil, parsley, oregano etc)
Note: Horium sells organic tofu filaments. You can also take regular firm tofu and cut it into cubes or shred it for this recipe.
Preparation
- In a saucepan, bring water to a boil. Add the buckwheat and salt and cook over low heat for about 10 minutes, covered.
- In a non-stick pan, grill the green onions for about 2 minutes before adding the carrots, kale and green vegetables.
- Cook for 5 minutes before adding the shredded tofu.
- Add white wine vinegar, salt and pepper and mix.
- Add the cooked buckwheat to the pan and mix well. Cook for 5 more minutes and remove from heat.
- Divide into bowls, then garnish with the garlic-flavoured oil, Parmesan cheese, lemon juice and fresh herbs.
Notes
