{"id":25943,"date":"2021-07-07T09:00:23","date_gmt":"2021-07-07T16:00:23","guid":{"rendered":"https:\/\/foodrevolution.org\/?post_type=cp_recipe&p=25943"},"modified":"2022-08-04T08:48:57","modified_gmt":"2022-08-04T15:48:57","slug":"buckwheat-tofu-and-broccoli-curry","status":"publish","type":"cp_recipe","link":"https:\/\/foodrevolution.org\/recipes\/buckwheat-tofu-and-broccoli-curry\/","title":{"rendered":"Buckwheat, Tofu and Broccoli Curry"},"content":{"rendered":"

Fun fact about buckwheat: It\u2019s actually a cousin of rhubarb, so not technically a grain at all. But its nutrients, nutty \ufb02avor, 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, texture, and nutrition.<\/h2>\n

Ingredients<\/h3>\n
\n
8<\/span> oz<\/span> organic tofu (firm or extra-firm, pressed, cut into 1\u201d cubes)<\/span><\/div>\n
1<\/span> tbsp<\/span> vegetable broth (unsalted, preferably homemade)<\/span><\/div>\n
¼<\/span> tsp<\/span> salt (optional)<\/span><\/div>\n
¼<\/span> tsp<\/span> black pepper (optional)<\/span><\/div>\n
2<\/span> tsp<\/span> coriander seed (or 1 teaspoon of ground coriander)<\/span><\/div>\n
2<\/span> tsp<\/span> cumin seed (or 1 teaspoon of ground cumin)<\/span><\/div>\n
¼<\/span> cup<\/span> vegetable broth (unsalted, preferably homemade)<\/span><\/div>\n
1<\/span> cup<\/span> onion (chopped)<\/span><\/div>\n
3<\/span> <\/span> garlic cloves (minced)<\/span><\/div>\n
2<\/span> tbsp<\/span> ginger (minced)<\/span><\/div>\n
1<\/span> cup<\/span> organic buckwheat (rinsed well)<\/span><\/div>\n
1<\/span> tbsp<\/span> curry powder<\/span><\/div>\n
½<\/span> tsp<\/span> turmeric powder<\/span><\/div>\n
13.50<\/span> oz<\/span> coconut milk (BPA-free can, light or regular)<\/span><\/div>\n
2<\/span> tbsp<\/span> organic tamari (reduced sodium, or coconut aminos)<\/span><\/div>\n
1<\/span> tbsp<\/span> sriracha (optional, +1 Tbsp as desired)<\/span><\/div>\n
2<\/span> cups<\/span> water<\/span><\/div>\n
3<\/span> cups<\/span> broccoli (chopped)<\/span><\/div>\n
2<\/span> <\/span> limes (juiced)<\/span><\/div>\n
¼<\/span> cup<\/span> cashews (raw unsalted, chopped)<\/span><\/div>\n
¼<\/span> cup<\/span> cilantro (optional, chopped)<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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\n
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Preheat oven to 400 degrees F.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the tofu to a medium bowl, add 1 tablespoon vegetable broth and optional salt and pepper, and toss.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

\n
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Dry toast the coriander and cumin seeds on medium heat in a large stovetop pan for 2\u20133 minutes or until fragrant. (Skip this step if you\u2019re using ground cumin and coriander and add them in step 8 with the curry powder and turmeric.)<\/p>\n<\/div>\n<\/div>\n

\n
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Add the \u00bc cup vegetable broth and onions. Mix and cook until the onions are translucent, about 3 minutes.<\/p>\n<\/div>\n<\/div>\n

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Add the garlic and ginger and cook for 30\u201360 seconds.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the buckwheat to toast, stirring occasionally for 2\u20133 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
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Stir in the curry powder and turmeric (add ground cumin and coriander here if you\u2019re using ground spices instead of whole).<\/p>\n<\/div>\n<\/div>\n

\n
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Pour in the coconut milk, tamari, optional sriracha, and 2 cups of water.<\/p>\n<\/div>\n<\/div>\n

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Bring to a simmer, cover, and cook for 10 minutes.<\/p>\n<\/div>\n<\/div>\n

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After 10 minutes, add the broccoli. Stir and make sure the broccoli is submerged in the liquid.<\/p>\n<\/div>\n<\/div>\n

\n
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Cook for an additional 10 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
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Once the buckwheat is tender, add the baked tofu, squeeze the juice of one lime into the curry, and stir. Portion into two separate bowls.<\/p>\n<\/div>\n<\/div>\n

\n
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Top with cashews and optional cilantro. Garnish with additional slices of lime.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":111,"featured_media":25945,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[2135],"class_list":["post-25943","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","cp_recipe_category-mains","wpautop"],"acf":[],"yoast_head":"\nBuckwheat, Tofu and Broccoli Curry - Food Revolution Network<\/title>\n<meta name=\"description\" content=\"Combine nutritious buckwheat with superfood broccoli, healing tofu, and lots of invigorating spices, and you have a tasty meal that delivers on flavor and nutrition.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodrevolution.org\/recipes\/buckwheat-tofu-and-broccoli-curry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buckwheat, Tofu and Broccoli Curry - 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