Buckwheat Bowl with Sesame Tofu

Ingredients

• 1 onion
• 4 tbsp olive oil
• 200 g buckwheat
• 500 ml vegetable broth
• Salt
• Pepper
• 2 carrots (violet and orange)
• 100 g mushrooms
• 400 g red cabbage
• 200 g smoked tofu
• 2 tbsp peanut oil
• 25 g light sesame seeds (3 tbsp)
• 8 chicory leaves
• 1 pack garden cress

Instructions

1. 1.

   Peel and finely dice the onion. Heat 1 tbsp olive oil in a pot. Sauté the onion for 3 minutes over medium heat. Rinse the buckwheat, drain it, add to the pot and stir for another 3 minutes. Add the broth, season lightly with salt and pepper, bring to a boil and simmer for 15–20 minutes on low heat.

2. 2.

   Meanwhile, wash, peel, and clean the carrots. Clean and quarter the mushrooms. Wash the red cabbage and cut it into strips about 1.5–2 cm wide so they stay together. Boil the cabbage strips in salted water for 3–4 minutes, then carefully remove and drain. Cook the carrots in boiling salted water for 5 minutes, then drain.

3. 3.

   Heat 2 tbsp oil in a pan. Fry the cabbage strips in portions, turning gently, for 5 minutes over medium heat, season with salt, remove, and keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).

4. 4.

   Slice the cooked carrots into thin rounds. Heat remaining oil in the pan. Sauté the mushrooms for 4 minutes over medium heat. Add the carrots, cook together for 2 minutes, then remove both and keep warm.

5. 5.

   Cube the smoked tofu about 1.5 cm. Warm peanut oil in a pan. Brown the tofu cubes on all sides for 5 minutes over medium heat. Remove and toss with sesame seeds. Wash and pat dry chicory leaves. Cut garden cress from the bed.

6. 6.

   Season the buckwheat with salt and pepper, divide into four bowls. Arrange the cabbage strips on top, then add the sesame tofu, carrots, and mushrooms. Serve the buckwheat bowls garnished with chicory leaves and garden cress.