Paraben Free Pomegranate-Mint Buckwheat Pilaf with Crispy 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 olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the broccoli
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 2 tbsp olive oil
- ¼ tsp salt
For the pilaf
- 1 cup raw buckwheat groats
- 2 cups low-sodium vegetable broth
- 1 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra virgin olive oil
- 1 tsp raw honey
- ¼ tsp salt
- ¼ tsp black pepper
For assembling
- ¾ cup pomegranate arils (from about 1 medium pomegranate)
- ½ cup fresh mint leaves, roughly torn
- 3 scallions (green tops only), thinly sliced
- ¼ cup dry-roasted pumpkin seeds (pepitas)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the broccoli florets on a large rimmed baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp salt. Toss to coat, then spread in a single layer. Roast for 18–22 minutes, until the edges are deeply browned and the stems are tender when pierced with a fork.
- 2
While the broccoli roasts, heat 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the buckwheat groats and stir constantly for 2–3 minutes, until they smell nutty and turn a shade darker. Pour in the vegetable broth, add the turmeric, cumin, and 1/2 tsp salt, and bring to a boil. Reduce the heat to low, cover, and cook for 12–14 minutes, until the groats are tender and the liquid is fully absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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