Buckwheat with Peppers and Tofu
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 cup buckwheat, whole, approx. 60 g
- water
- 2 cup water
- 0.5 teaspoon ½ nutmeg, freshly grated
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 450 g paprika in strips, frozen
- 4 tomato (s) OR
- 1 can tomato (s), peeled (425 ml)
- 1 teaspoon broth, instant (Frugola)
- 3 grains pepper, ground in a mortar
- 1 teaspoon paprika granules
- 1 apple, grated
- 1 tablespoon honey
- 200 g tofu
- 3 tablespoon soy sauce (tamari)
- Buckwheat - flour
- salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the buckwheat and drain well.
- Pour the buckwheat into 2 cups of boiling water, turn down the heat, add the spices. Attention! boils over quickly in a small saucepan.
- After approx. 15 minutes, when the water level is below the surface, turn off the heat and let it swell.
- Rinse the tomato can with half a quantity of water, cut the tomatoes as small as possible, add the frozen paprika strips, frugola, pepper, paprika granulate and apple, bring to the boil once and simmer for about 5-10 minutes, add honey, but should no longer cook.
- Cut the tofu into slices and soak with the tamari for about 30 minutes, turning now and then.
- Mix buckwheat flour with pepper and salt, turn the tofu slices inside and fry briefly on both sides in hot olive oil.
- Serve the fried tofu hot with the mixed vegetables and buckwheat.
- Own recipe
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