Peanutty Broccoli Buckwheat Bowl Recipe | VEEG (2024)

VEEG

• 15

  Prep:

• 30

  Cook Time:

• Yield: Servings

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Getting your family or yourself to eat your broccoli will be no problem when you make ourPeanutty Broccoli Buckwheat Bowl. It has all the makings of a dish that’s sure to become a favorite because the entire family will love it… even your little ones. The nuggetsof tofu are addicting… watch out for that… you’ll never see it coming, but it’s true! And every bite is oozing with hints ofpeanut butter, so it’s a pleasure to devour!And since you likely appreciate Thai inspired flavors as much as we do, be sure to check out our recipe for a delicious Mango Cashew Collard Wrapthat also pairs beautifully with our

Ingredients

• 1 cup of raw buckwheat groats,2 cups cooked - We like this brand of buckwheat groats.
• 14 ounces of extra firm organic tofu, gently pressed
• a sprinkling of garlicsalt
• about 24 ounces of raw broccoli florets, chopped into easy bite-size crowns
• 1 cup of frozen peas, thawed
• 1/4 cup of red onion, diced
• one batch of our
• an optional sprinkleof fresh cilantro when serving

Instructions

1. First, make a batch of
2. Thaw the frozen peas and allow to drain while you prepare the rest of the ingredients.
3. Press and drain one block of extra firm organic tofu. Once the tofu has drained, slice in half, lengthwise, so that you have two rectangular slabs of identicalsize. Slice the two pieces of tofu into bite-size cubes. Arrange the cubed tofu on a parchment-linedsheet pan, sprinkle with garlic salt and bake at 400º F for 15 minutes, flip and finish baking until the tofu reaches your desired crispiness but not more than another 5 to 15 minutes, max.
4. While waiting for the tofunuggets to bake, prepare one cup of buckwheat groats according to package instruction or as you usually prepare rice. Bring the two cups of liquid to a boil, pour in the groats, stir, bring to a boil, turn down to a simmer and cover and cook for about 15 minutes or until the liquid is absorbed. Remove from heat, remove the lid and set aside.
5. As the tofu bakes and the buckwheat groats simmer, chop the broccoli florets into manageablebite-size pieces and dice the red onion. Place the prepared raw broccoli, diced onion, and peas in a large mixing bowl and combine with one cup of . Transfer the sauced up broccoli into a serving bowl or bowls. As an alternative way to deliver the sauce put the sauce in a squeezy bottle and create a drizzle across the bowl ingredients as the last step. We used the drizzle method in our photo.
6. Fluff the cooked buckwheat groats with a fork and tenderly scatter across the broccoli mixture. We like to think of this step as scattering pearls... let them roll wherever they want. Now, top the broccoli and groats with the baked nuggets of baked tofu and enjoy the magnificently layered umami of this simple and satisfying salad or bowl!

Notes

• Buckwheat groats make an excellent alternative to oatmeal, rice, or quinoa and can delicious in both sweet and savory dishes alike! If you have never tried baking with whole buckwheat groats, be sure to try our recipe for plant-based and gluten-free Chocolate Crunch Cookies where buckwheat works their sweet magic!

Nutrition

% DV

Calories Per Serving: 313

Prep Time:

Cook Time:

Yields: Servings

Ingredients

• 1 cup of raw buckwheat groats,2 cups cooked - We like this brand of buckwheat groats.
• 14 ounces of extra firm organic tofu, gently pressed
• a sprinkling of garlicsalt
• about 24 ounces of raw broccoli florets, chopped into easy bite-size crowns
• 1 cup of frozen peas, thawed
• 1/4 cup of red onion, diced
• one batch of our
• an optional sprinkleof fresh cilantro when serving

Instructions

1. First, make a batch of
2. Thaw the frozen peas and allow to drain while you prepare the rest of the ingredients.
3. Press and drain one block of extra firm organic tofu. Once the tofu has drained, slice in half, lengthwise, so that you have two rectangular slabs of identicalsize. Slice the two pieces of tofu into bite-size cubes. Arrange the cubed tofu on a parchment-linedsheet pan, sprinkle with garlic salt and bake at 400º F for 15 minutes, flip and finish baking until the tofu reaches your desired crispiness but not more than another 5 to 15 minutes, max.
4. While waiting for the tofunuggets to bake, prepare one cup of buckwheat groats according to package instruction or as you usually prepare rice. Bring the two cups of liquid to a boil, pour in the groats, stir, bring to a boil, turn down to a simmer and cover and cook for about 15 minutes or until the liquid is absorbed. Remove from heat, remove the lid and set aside.
5. As the tofu bakes and the buckwheat groats simmer, chop the broccoli florets into manageablebite-size pieces and dice the red onion. Place the prepared raw broccoli, diced onion, and peas in a large mixing bowl and combine with one cup of . Transfer the sauced up broccoli into a serving bowl or bowls. As an alternative way to deliver the sauce put the sauce in a squeezy bottle and create a drizzle across the bowl ingredients as the last step. We used the drizzle method in our photo.
6. Fluff the cooked buckwheat groats with a fork and tenderly scatter across the broccoli mixture. We like to think of this step as scattering pearls... let them roll wherever they want. Now, top the broccoli and groats with the baked nuggets of baked tofu and enjoy the magnificently layered umami of this simple and satisfying salad or bowl!

Notes

• Buckwheat groats make an excellent alternative to oatmeal, rice, or quinoa and can delicious in both sweet and savory dishes alike! If you have never tried baking with whole buckwheat groats, be sure to try our recipe for plant-based and gluten-free Chocolate Crunch Cookies where buckwheat works their sweet magic!

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