RECIPES BY Rhiannon Lambert

Olive & Tomato Tofu Stew

  • 25 minutes
  • 2
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Essential 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

Directions

  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.