Buckwheat, Tofu and Broccoli Curry

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2 min read
Summary

Fun fact about buckwheat: It’s actually a cousin of rhubarb, so not technically a grain at all. But its nutrients, nutty flavor, and appearance have allowed it to be classified as a grain. Buckwheat bonus: it also has adequate amounts of all nine essential amino acids. Combine nutritious buckwheat with superfood broccoli, healing tofu, and lots of invigorating spices, and you have a pretty tasty meal that delivers on flavor and nutrition.

Yields2 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

 8 oz organic tofu (firm or extra-firm, pressed, cut into 1” cubes)
 1 tbsp vegetable broth (unsalted, preferably homemade)
 ¼ tsp salt (optional)
 ¼ tsp black pepper (optional)
 2 tsp cumin seed (or 1 teaspoon of cumin powder)
 2 tsp coriander seed (or 1 teaspoon of coriander powder)
 ¼ cup vegetable broth (unsalted, preferably homemade)
 1 cup onion (chopped)
 3 garlic cloves (minced)
 2 tbsp ginger (minced)
 1 cup organic buckwheat (rinsed well)
 1 tbsp curry powder
 ½ tsp turmeric powder
 13.50 oz coconut milk (BPA-free can, light or regular)
 2 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 tbsp sriracha (optional, +1 Tbsp as desired)
 2 cups water
 3 cups broccoli (chopped)
 2 limes (juiced)
 ¼ cup cilantro (optional, chopped)
 ¼ cup cashews (raw unsalted, chopped)

Directions

1

Preheat oven to 400 degrees F.

2

Add the tofu to a medium bowl, add 1 Tbsp vegetable broth, salt and pepper (if using) and toss.

3

Place on a parchment-lined baking sheet and bake for 10 minutes, then flip and bake for an additional 10 minutes or until slightly browned and crispy.

4

Dry toast the coriander and cumin seed on medium heat in a large stovetop pan for 2–3 minutes or until fragrant. (Skip this step if you’re using ground cumin and coriander and add the powder cumin and coriander in step 8 with the curry powder and turmeric.)

5

Add the ¼ C vegetable broth and onions. Mix and cook until the onions are translucent, about 3 minutes.

6

Add the garlic and ginger and cook for 30–60 seconds.

7

Add the buckwheat to toast, stirring occasionally for 2–3 minutes.
Stir in the curry powder and turmeric (add ground cumin and coriander here if you’re using ground spices instead of whole).

8

Pour in the coconut milk, tamari, sriracha (if using), and two cups of water. Bring to a simmer, cover, and cook for 10 minutes.

9

After 10 minutes, add the broccoli. Stir and make sure the broccoli is submerged in the liquid.

10

Cook for an additional 10 minutes.

11

Once the buckwheat is tender, add the baked tofu and squeeze the juice of one lime into the curry and stir. Portion into two separate bowls.

12

Top with cilantro and cashews. Garnish with additional slices of lime.

Chef's Notes

Substitutions
Add vegetables of your choice — instead of broccoli try cauliflower, asparagus or leafy greens.

In place of tofu, use a cooked legume of your choice such as chickpeas, white beans, or lentils.

Instead of cilantro, use parsley.

In place of cashews, try peanuts, pumpkin seeds, or sunflower seeds.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.

Ingredients

 8 oz organic tofu (firm or extra-firm, pressed, cut into 1” cubes)
 1 tbsp vegetable broth (unsalted, preferably homemade)
 ¼ tsp salt (optional)
 ¼ tsp black pepper (optional)
 2 tsp cumin seed (or 1 teaspoon of cumin powder)
 2 tsp coriander seed (or 1 teaspoon of coriander powder)
 ¼ cup vegetable broth (unsalted, preferably homemade)
 1 cup onion (chopped)
 3 garlic cloves (minced)
 2 tbsp ginger (minced)
 1 cup organic buckwheat (rinsed well)
 1 tbsp curry powder
 ½ tsp turmeric powder
 13.50 oz coconut milk (BPA-free can, light or regular)
 2 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 tbsp sriracha (optional, +1 Tbsp as desired)
 2 cups water
 3 cups broccoli (chopped)
 2 limes (juiced)
 ¼ cup cilantro (optional, chopped)
 ¼ cup cashews (raw unsalted, chopped)

Directions

1

Preheat oven to 400 degrees F.

2

Add the tofu to a medium bowl, add 1 Tbsp vegetable broth, salt and pepper (if using) and toss.

3

Place on a parchment-lined baking sheet and bake for 10 minutes, then flip and bake for an additional 10 minutes or until slightly browned and crispy.

4

Dry toast the coriander and cumin seed on medium heat in a large stovetop pan for 2–3 minutes or until fragrant. (Skip this step if you’re using ground cumin and coriander and add the powder cumin and coriander in step 8 with the curry powder and turmeric.)

5

Add the ¼ C vegetable broth and onions. Mix and cook until the onions are translucent, about 3 minutes.

6

Add the garlic and ginger and cook for 30–60 seconds.

7

Add the buckwheat to toast, stirring occasionally for 2–3 minutes.
Stir in the curry powder and turmeric (add ground cumin and coriander here if you’re using ground spices instead of whole).

8

Pour in the coconut milk, tamari, sriracha (if using), and two cups of water. Bring to a simmer, cover, and cook for 10 minutes.

9

After 10 minutes, add the broccoli. Stir and make sure the broccoli is submerged in the liquid.

10

Cook for an additional 10 minutes.

11

Once the buckwheat is tender, add the baked tofu and squeeze the juice of one lime into the curry and stir. Portion into two separate bowls.

12

Top with cilantro and cashews. Garnish with additional slices of lime.

Buckwheat, Tofu and Broccoli Curry