Gluten Free Pesto-Walnut Buckwheat Pilaf with Tofu & Broccoli
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the pilaf
- 1 ½ cups raw buckwheat groats
- 2 ¾ cups low-sodium vegetable broth
- ½ tsp salt
For the broccoli
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice (from about 1 lemon)
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ¼ tsp red pepper flakes (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel, set a heavy skillet on top, and let it press for at least 10 minutes. Cut into ¾-inch cubes and pat dry with paper towels.
- 2
Toast the buckwheat: add the groats to a dry medium saucepan over medium heat and stir frequently until they smell nutty and turn a shade deeper, about 3–4 minutes. Pour in the vegetable broth and ½ tsp salt, raise the heat to bring to a boil, then reduce to a low simmer, cover, and cook until the groats are tender and the liquid is absorbed, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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