Tofu, Buckwheat, and Chickpea Salad

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free

Happy New Year! I am really loving my time in Australia with my family and friends, so I thought it only fitting that I share a recipe from one of my Aussie friends. This tofu, buckwheat, and chickpea salad comes from The Healthy Cook cookbook. This is a meat-loving book that doesn't have many vegan options. But, for omnivores looking for super easy healthy recipes, this book is fantastic.

Dan Churchill is an Aussie cook who made a name for himself after appearing on the 2013 season of Master Chef promoting delicious, healthy food. Dan has a B.A in sport and exercise management and an M.A in exercise science, and is passionate about health and fitness.

He is all about making healthy living delicious, fun, and super super simple - and that food should make your happy. So, his recipes are incredible basic and accessible. What's really cool about this book is that if you download the Layar app and scan any page of the book you will be taken to a video of Dan cooking the recipe!

The vegan recipes in the book include: the bircher muesli with zesty raspberry sauce, and the homemade granola (I used maple syrup), homemade granola the choc banana protein shake, fruit smoothie, breakfast smoothie, green smoothie, kale chips, sweet potato rosti, beetroot and sweet potato chips, coconut milk coco, protein balls, homemade tortillas and tostadas, and a really simple kale chip recipe with lots of variations.

There's a beautiful meat section and fish section for those of you who eat those foods. Then, there's a vegetarian section with a broccoli pesto quinoa salad, Italian quinoa salad with basil oil, and some other super easy recipes.

This book is all about the fun, and a bit of eye candy on the side!

Get your copy of The Healthy Cook and learn more about Dan Churchill.

Tofu, Buckwheat, and Chickpea Salad

Tofu, Buckwheat, and Chickpea Salad

Serves 450 MINS
  1. Add the buckwheat to a saucepan and add 2 cups of water. Bring it to the boil and turn heat to low to cook for 12 - 15 minutes, or until soft. Set aside.
  2. Heat one tablespoon of oil in a deep frypan on medium heat and caramelize the onion for 8 minutes. Add the garlic and stir through before adding the fennel and cauliflower. Cook for five more minutes or until fennel and cauliflower turn golden.
  3. In a small frypan dry roast the coriander seeds and cardamom pods for 1 minute before adding them to the vegetable mix. Pour in your vegetable stock, turn heat to medium, season with salt and allow to simmer for 10 minutes, ensuring all liquid reduces down. Carefully fold in your buckwheat and your chickpeas and allow to stand off the heat in a big mixing bowl.
  4. In a frypan add remaining oil on high heat and cook the tofu on each side for 2 minutes until caramelized. Chop into cubes and add to the mixing bowl before finishing with a final squeeze of lemon juice and serving.

Recipe published with permission from The Healthy Cook: Essential great tasting recipes for a healthy lifestyle by Dan Churchill copyright 2014 published by Simon & Schuster Australia




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