Vegan Garlic-Dill Yogurt Buckwheat Pilaf with Tofu & Broccoli
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp salt
For the broccoli
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 1 tbsp olive oil
- ¼ tsp salt
For the pilaf
- 1 ½ cups raw buckwheat groats
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 ¾ cups low-sodium vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
For the garlic-dill yogurt sauce
- ¾ cup plain whole-milk yogurt
- 1 clove garlic, finely grated or minced
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh dill sprigs (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Press the tofu firmly between two layers of paper towels or a clean kitchen towel for at least 5 minutes, then cut into ¾-inch cubes. In a large bowl, toss the tofu cubes with 2 tbsp olive oil, turmeric, smoked paprika, and ¼ tsp salt until evenly coated.
- 2
Spread the seasoned tofu in a single layer on one half of a rimmed baking sheet. On the other half, toss the broccoli florets with 1 tbsp olive oil and ¼ tsp salt, then spread them in a single layer. Roast for 25–30 minutes, flipping the tofu and tossing the broccoli once halfway through, until the tofu is golden and firm at the edges and the broccoli is tender with lightly charred tips.
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