RECIPES BY Rhiannon Lambert
Olive & Tomato Tofu Stew
- 25 minutes
- 2
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