Spinach buckwheat stew
- buckwheat - 1/2 cup
- vegetable oil - 1 tbsp
- onion - chopped
- garlic - 1 cloves, finely chopped
- coconut milk - 2 tbsp, full fet
- lemon - 1/4
- smoked tofu - 100g
- fresh spinach - 4 handful
- salt, pepper - to taste
Cook the buckwheat according to the packet instructions. Heat a large sauce pan and add onion and garlic, cook util translucent. Add spinach, salt, pepper and cook for another few minutes then put into the sauce pan coconut milk and saute for another 5 minutes, sqeez lemon juice onto the mixture. Meanwhile, heat another sauce pan add oil and fry the tofu cubes (until light brown from all sides).
Mix together cooked buckwheat and spinach mixture, garnish with tofu and serve.