Olive & Tomato Tofu Stew

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.