Tofu bowl with buckwheat and kidney beans
by Ginger-7089
A hearty, protein-rich bowl with pan-fried tofu, nutty buckwheat, kidney beans, and a fresh tomato-onion salad.
Ingredients
- Buckwheat 60 g
- Tofu 200 g
- Kidney beans (canned) 200 g
- Tomato 1 piece
- Red onion 1 piece
- Cream of choice (pictured: aioli) 3 tbsp
- Oil for frying 1 tbsp
- Spices (paprika, salt, pepper) to taste
Preparation
- 1
Cook 60 g of buckwheat in water according to package instructions.
- 2
Cut 200 g of tofu into cubes and sprinkle with spices.
- 3
Heat 1 tbsp of oil in a pan and fry the tofu cubes until golden brown on all sides.
- 4
Finely dice 1 tomato and 1 red onion and mix them together.
- 5
Place the cooked buckwheat into a bowl.
- 6
Add 200 g of kidney beans, the fried tofu, and the tomato-onion mix.
- 7
Garnish with 3 tbsp of cream of choice and serve.