Summary

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

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Instructions

1. Wash the buckwheat and drain well.
2. Pour the buckwheat into 2 cups of boiling water, turn down the heat, add the spices. Attention! boils over quickly in a small saucepan.
3. After approx. 15 minutes, when the water level is below the surface, turn off the heat and let it swell.
4. 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.
5. Cut the tofu into slices and soak with the tamari for about 30 minutes, turning now and then.
6. Mix buckwheat flour with pepper and salt, turn the tofu slices inside and fry briefly on both sides in hot olive oil.
7. Serve the fried tofu hot with the mixed vegetables and buckwheat.
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