Rinse the buckwheat thoroughly in a sieve. Cook it in water until done and let the steam escape briefly.
Break the broccoli into small florets and finely slice the stalk. Cook until tender-crisp, either steamed or briefly in a little water.
Cut the smoked tofu into cubes. Fry in olive oil in a frying pan until the edges are golden brown.
Stir the tahini and soy sauce into a creamy dressing. If needed, add a little water so it spreads well.
Divide the buckwheat, broccoli and smoked tofu between bowls. Pour the dressing over and toss everything loosely.
Serve the bowl warm. Finish with a little extra tahini or a drizzle of olive oil if you like.
Good to know
I like a bowl like this on days when things should be easy but still make a proper meal. Warm, savoury and pleasantly nutty.
Swaps
Smoked tofu → tempeh (usually a little more protein, fermented) | tahini → almond butter (milder flavour, also provides unsaturated fatty acids; contains tree nuts) | broccoli → kale (leafier, also provides fibre) | buckwheat → quinoa (provides plant protein and minerals)
Allergens
Contains soya, sesame and gluten (soy sauce; use tamari for a gluten-free version). Well suited to children when mildly seasoned; in pregnancy, broccoli, sesame and tofu that is heated through well are fine.
