Tofu and buckwheat salad, the recipe for preparing a tasty and light vegan summer cold dish
THEtofu and buckwheat salad is a really tasty and delicious vegan summer recipe. This cold dish it is also perfect to be consumed on the beach or in the office during the working lunch break.
To be served strictly cold, thetofu and buckwheat salad it is a healthy, light and well balanced dish also from a nutritional point of view. Thanks to the mineral salts, the proteins and fibers of the buckwheat and the vegetable proteins of the tofu, this dish can also be safely served as a single dish; suitable to be consumed on very hot days, the tofu and buckwheat salad will also be appreciated for its different textures, the buckwheat and tofu they are in fact mixed with tomatoes, basil and sunflower seeds.
Ingredients
- 300 gr buckwheat
- 400 gr Cherry tomatoes
- 125 gr natural tofu
- 3 tufts of basil
- 150 gr sunflower seeds
- extra virgin olive oil to taste
- Salt to taste
- Preparation Time: 15 minutes
- Cooking time: 30 minutes
- Rest time: 3 hours of leavening
- Dose: for 3 people
- Difficulty: low
How to make tofu and buckwheat salad: procedure
- Rinse the buckwheat under running water, put it in a pan full of cold water and cook for about twenty minutes, in the meantime wash the basil and tomatoes thoroughly, cut the tomatoes into wedges and put them in a large bowl.
- When cooked, drain the buckwheat and cool it under running water, then add it to the tomatoes, add the crumbled or chopped tofu, chop the basil and add the sunflower seeds, season with oil and salt and mix everything.
- The salad of tofu and buckwheat salad can also be served immediately or after having made it well chilled in the refrigerator.
How to store tofu and buckwheat salad:
The tofu and buckwheat salad can be stored in the refrigerator for a couple of days as long as it is placed in special airtight containers.
You may be interested in other summer salads or other recipes with tofu
