Introduction
Ever have one of those evenings where you just want to throw something together that feels like a big, cozy hug—without turning your kitchen into a disaster zone?
Enter baked buckwheat with tomatoes: your new best friend for lazy weekends or those “I forgot to meal prep” kind of nights. It’s like comfort food took a plant-powered vacation and came back with a suitcase full of sunshine and sass.
This dish doesn’t just fill your belly; it whispers sweet nothings to your taste buds with that perfect mix of earthy, tangy, and just a hint of “wow, what’s that?”
Plus, it’s got that magic vegan twist that even your most skeptical carnivore friends might ask for seconds (or at least sneak a bite when you’re not looking).
So, get ready to discover how simple ingredients can team up and turn your dinner into a culinary mic drop. A well-organized pantry ensures that all your ingredients are at your fingertips, making meal prep a breeze.
Spoiler alert: your oven is about to become your favorite vegan ally.
Ingredients
Ingredients
- 250 gr. Buckwheat (whole seeds)
- ½ stick vegan butter or margarine (plus some extra for greasing the pan) (buttery goodness alert)
- 3 3/4 cups vegetable broth
- 1 teaspoon curcuma (golden sunshine spice)
- 1 teaspoon dried majoram
- ¼ cup dried parsley
- 1 bunch spring onions (6-7)
- 5 large tomatoes (or beef tomatoes if you have)
- ½ cup homemade cashew parmesan
- ½ cup marinated tofu
For the marinated tofu:
- 1 package firm tofu (makes 1.5 cups tofu cubes after pressing)
- 1/3 cup lemon juice
- 1 cup olive oil
- 3-4 garlic cloves
- ½ teaspoon pepper
- 1 teaspoon salt
This recipe is like a vegan party in your mouth, where buckwheat and tomatoes dance with a tangy tofu twist. It’s perfect for beginners who want to impress without stressing—because who wouldn’t want to say they baked their veggies to perfection? Plus, that homemade cashew parmesan is basically plant-based magic dust! Additionally, incorporating plant-based protein sources into your diet can enhance your nutritional intake while enjoying delicious meals.
How to Make It
Alright, let’s plunge into the cozy magic of making this Baked Buckwheat with Tomatoes. Start by grabbing your 250 grams of whole buckwheat seeds and give them a good rinse—no one likes gritty groats. Toss that into a pot with 3 3/4 cups of vegetable broth, then stir in a generous half-stick of vegan butter (hello, creamy vibes), a teaspoon of turmeric (curcuma if you want to sound fancy), and a teaspoon of dried marjoram for a subtle herby kick.
Let it simmer away like it’s having a spa day, soaking up all those flavors until it’s tender and fluffy. Meanwhile, chop up a bunch of spring onions (6 or 7, because why not?) and slice up five large tomatoes. These beauties bring the juiciness and freshness your buckwheat dreams deserve.
Now, here’s where the party really starts. Take your homemade marinated tofu—half a cup of this zesty, lemony goodness—and toss it in with the buckwheat mixture, along with a quarter cup of dried parsley and half a cup of homemade cashew parmesan for that cheesy, nutty punch. Don’t forget to include a reliable source of B12 in your diet, as it’s crucial for nerve function and red blood cell production.
Stir everything together like you’re hosting a flavor fiesta. Pour this hearty mix into a butter-greased baking pan (because nobody wants a sticky situation), and arrange the sliced tomatoes on top like edible little hats.
Pop the whole shebang into the oven and bake until those tomatoes are softened and the whole dish is bubbling with warmth. Your kitchen will smell like a vegan dream come true, and your taste buds will thank you for the plant-powered love.
Bonus Tips
- Sneak in some smoky paprika or a splash of liquid smoke to make your tofu shout, “I’m the life of this party!”
- Don’t be shy with those spring onions—throw in extra for that sneaky zing that keeps your taste buds doing the cha-cha.
- Feeling fancy? Swap the cashew parmesan for some toasted nutritional yeast and watch your dish hit a new level of umami magic.
Why You’ll Love It
This baked buckwheat and tomato dish is like a cozy hug for your taste buds—rich, hearty, and full of plant-powered goodness that’ll make your fork do a happy dance.
It’s the kind of recipe that doesn’t ask for a PhD in cooking but still delivers serious flavor with a side of sass. Whether you’re a seasoned vegan or just dabbling in green living, it’s flexible enough to jazz up with whatever veggies or tofu magic you’ve got lying around.
Basically, it’s comfort food that’s so much more than just “health food”—it’s a little celebration in a bowl!
Nutritional Info
These are estimated values.
Calories: 220
Protein: 6 g
Carbohydrates: 35 g
Fat: 5 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
