Mushroom Free Za'atar-Tahini Buckwheat Pilaf with Tofu & Broccoli

Total time55 min

Prep time20 min

Cook time35 min

4.9

(24)

Mushroom Free Za'atar-Tahini Buckwheat Pilaf with Tofu & Broccoli

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Ingredients

4 servings

For the pilaf

1 cup raw buckwheat groats
2 cups low-sodium vegetable broth
¼ tsp salt

For the roasted broccoli

1 lb (about 4 cups) broccoli florets, cut into 1-inch pieces
2 tbsp extra-virgin olive oil
¼ tsp salt
¼ tsp black pepper

For the tofu

1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
2 tbsp extra-virgin olive oil
¼ tsp salt

For the za'atar-tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra-virgin olive oil
1 clove garlic, finely grated or minced
2 tbsp za'atar
¼ tsp ground cumin
¼ tsp salt
3–5 tbsp water, to thin

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
2 tbsp pomegranate seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Press the tofu block firmly between two clean kitchen towels or layers of paper towels, set a heavy pan on top, and let it press for at least 10 minutes while you prep the other ingredients.
2
Heat a large dry saucepan over medium heat. Add the buckwheat groats and toast, stirring frequently, until they smell nutty and turn a shade deeper, about 3–4 minutes. Pour in the vegetable broth and add 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook until the groats are tender and all 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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