Vegan Scrambled Tofu Buckwheat Bowl Recipe

Vegan Scrambled Tofu Buckwheat Bowl Recipe

These scrambled tofu buckwheat bowls are a really simple recipe to make, and perfect for when you want something you can prepare and eat easily again throughout the week. Healthy, filling and full of fresh flavours, perfect for after a long day’s work!

For this nourishing bowl of goodness, all you need is a large knife, a saucepan, and a large wok!

Total Time: 55 minutes

Prep Time: 25 minutes

Cook Time: 30 minutes

Servings: 4

Total Time: 55 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the buckwheat
  • 31.25 31.25 g buckwheat
  • 0.125 0.125 tsp salt
  • 0.125 0.125 head of broccoli
  • 0.25 0.25 carrot, peeled
  • For the tofu scramble
  • 0.25 0.25 tsp coconut oil
  • 0.25 0.25 onion, peeled
  • 0.5 0.5 mushrooms
  • 0.125 0.125 a courgette
  • 10 10 g peas
  • 0.5 0.5 garlic cloves, peeled and crushed
  • 10 10 g root ginger, grated
  • 67.5 67.5 g extra-firm tofu
  • 1 1 Tbsp almond milk
  • 0.5 0.5 tsp sesame oil
  • 0.5 0.5 Tbsp gluten-free tamari soy sauce
  • 0.25 0.25 tsp coconut syrup
  • 0.25 0.25 Tbsp curry powder
  • 0.25 0.25 tsp rice vinegar
  • black pepper, to taste

Method

Method
  1. Slice the onion and roughly chop the broccoli, carrots, mushrooms and courgette.
  2. Fill a large saucepan with water, add the salt and place it over a medium-high heat. When the water begins to boil, add the buckwheat and cook for about 20 minutes until soft. When there are about 5 minutes remaining, add the broccoli and carrot.
  3. Meanwhile, place a large wok over a medium heat and add the coconut oil. Add in the onion and fry for about 1 minute. Add the garlic and ginger and fry for 2 more minutes. Add the courgette and mushrooms and fry for 2-3 more minutes.
  4. Gently crumble the tofu up into bite-sized pieces and add to the frying pan. Add the almond milk, sesame oil, soy sauce, coconut syrup, curry powder, rice vinegar, black pepper and peas. Stir until combined, then remove from the heat.
  5. When the buckwheat mixture has cooked, remove it from the heat and drain. Pour into the frying pan with the other ingredients, and place the pan onto a medium-high heat. Stir together for about 1-2 minutes until combined, then remove from the heat and serve.

Want to test out your culinary skills? Try making these Gourmet Vegan Schnitzel Butternut Bowls!

Written by

Harriet Emily

Harriet Emily

Harriet has always had a love of food, and has always enjoyed teaching herself new ways of cooking. She decided to focus on creating plant-based food, as it’s something she has always been fascinated by, and wanted to eat more of. Harriet love's the creativity behind turning more natural, simpler ingredients into something that can taste complex and delicious

harrietemily.com/

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