For notice, a direct translation of my name in English is Buckwheat. And yeah…you can call me Buckwheat from now on….I’ll deal with it.
Ajda (buckwheat) is actually not the wheat… in fact, it’s seed (I know, doesn’t make sense to me neither). Ajda has a low glycemic index and because of that is appropriate for early dinner.
In this recipe, I used tofu as a source of protein but chicken and tuna work well too (verified). I also like to add portobello mushrooms but this time I didn’t have it.
The dish is easy and quick to prepare but still, let’s just get going. 😉
Ingredients for two portions:
- 1 cup raw buckwheat
- 1 can chopped tomato
- 1 shallot onion
- 150g hard tofu
- Mediterranean spices
- handful fresh parsley
- 15g parmesan cheese
Wash the buckwheat under tap water to wash out the dust (yea…unfortunately it can be quite dusty sometimes). Preheat the oven to 200 C.
In the meantime heat up a little bit of oil and fry chopped onions. Fry until soften. You can also “fry” onion in water as I did this time. The reason behind this is, that unsaturated fatty acids (the okayish fatty acids) under high temperatures change their structure into trans-fatty acids which are extremely unhealthy and in some countries, the amount of trans fatty acids in the food is even limited by the law. If you don’t believe me, check this out.
Add tomato and season with salt, chopped fresh parsley and Mediterranean spices (I am using my mum’s Mediterranean mixture made out of the spices she planted which she packed and sent it to me in UK…and therefore, the spices deserve special attention and a separate picture in this post. Ha!).
Okay…stir and boil for a minute or two, add buckwheat and cook for approximately 20 minutes or until buckwheat softens. During this time the excessive water will evaporate.
Lastly, add tofu cubes, gently mix all together and cook for another two minutes.
Now, pour all the mixture into a baking dish and sprinkle with some parmesan cheese.
Bake for approximately 20 minutes on 200°C.
And now just make it a bit prettier. 🙂
PS.: The amount of ingredients is approximately for two portions. If you eat alone as I do most of the time 😦 … then pour half of the mixture in an aluminium baking dish and refrigerate until the next day. And tomorrow when it’ll be the lunch time, you’ll just sprinkle it with a parmesan and let the oven do the rest. 🙂
Promissed nutrition values: