Serves: 3
Total Calories: 103

1 tablespoon olive oil
1 (10-ounce) package seasoned baked tofu cut into bite sized cubes
1/2 cup toasted buckwheat grouts
1 tablespoon tamari sauce
1 teaspoon dried thyme or 2 teaspoons fresh
1 1/4 cups hot water
1 to 2 scallion chopped
freshly ground black pepper

* Can also use Gingered Tofu. 1. Heat the oil in a large skillet over medium heat. Add the tofu and saute 5 minutes or until browned. Transfer to a bowl and cover to keep warm.
2. Rinse the buckwheat and add it to the skillet. Stir a few minutes until the buckwheat dries.
3. Add the tamari and the thyme to the hot water, pour into the skillet, and cover immediately (it will sizzle and splatter).
4. Reduce the heat to low and let the ingredients simmer 10 to 15 minutes, or until the liquid is absorbed. Transfer to a platter and top with the browned tofu and chopped scallions.
5. Serve as is, or topped with Easy Tahini Sauce.

Nutritional Facts:

Serves: 3
Total Calories: 103
Calories from Fat: 40

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Preparing Dried Legumes
Cooking Dried Beans
Creamy Corn Bake with Red Beans
Lentil Carrot Loaf
Simple Red Dal with Miso
Buckwheat with Tofu and Thyme
Tips for Bean Digestibility
Mung Dal
Pinto Beans A Ma Facon
When Cooking Beans
Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
Tofu Crumbles
Gingered Tofu
Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
Bay and Orange Infused Tofu
Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala