Olive & Tomato Tofu Stew
Meals don’t need to take long at all with this richly flavoured olive and tomato stew with tender tofu chunks. It’s plant-based, packed with veggies and so incredibly easy to make!
SERVES 2
PREP TIME 10 MINUTES
COOKS TIME 25 MINUTES
DIFFICULTY EASY
Ingredients
1 red onion, small dice
2 garlic cloves, crushed
1 courgette, in ¼ moons
1 red pepper, small dice
1 tsp smoked paprika
1 tsp ground cumin
200g extra firm tofu, cubed
1 tin (400g) chopped tomatoes
100ml coconut milk
80g olives, halved
50g spinach
100g buckwheat
Olive oil
Salt and pepper
To serve:
avocado slices, coconut yoghurt, chilli flakes, seeds
Method
1.
Heat a splash of olive oil and add the onion and garlic. Fry for 5 minutes.
2.
Add in the courgette and red pepper and fry for 5 minutes. Now add the tofu cubes and fry for 5 minutes until crisp.
3.
Stir in the paprika and cumin before pouring in the chopped tomatoes, coconut milk and olives. Simmer for 10 minutes and stir in the spinach just before serving to wilt the leaves.
4.
Meanwhile, cook the buckwheat according to packet instructions and drain.
5.
Serve the Olive and Tomato Tofu Stew with the buckwheat, topped with sliced avocado, coconut yoghurt, some chilli flakes and seeds.
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