Harvest Buckwheat Tofu Skillet

Instructions

1. Start by cooking the buckwheat groats. Rinse 200g of buckwheat groats and add them to a pot with 400ml of vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until tender. Drain any excess liquid and set aside.
2. While the buckwheat is cooking, prepare your vegetables. Dice the onion, slice the zucchini into half-moons, and cut the tofu into 1-inch cubes.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
4. Add the sliced zucchini to the skillet and cook for another 5 minutes, stirring occasionally, until it starts to soften.
5. Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Add the tofu cubes and cook for about 5 minutes, turning occasionally, until they're golden brown on multiple sides.
6. Gently mix the tofu with the vegetables. Season with salt, pepper, and caraway.
7. Add the cooked buckwheat groats to the skillet and stir everything together, allowing the flavors to meld for 2-3 minutes.
8. Taste and adjust seasoning if necessary.
9. Serve your Harvest Buckwheat Tofu Skillet hot, garnished with fresh herbs if desired.
10. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.