Buckwheat, Tofu and Mushroom Salad with Miso Ginger Dressing
Buckwheat is a highly nutritious gluten-free grain with nutty flavour. It can be eaten cooked or rehydrated in salads, as a side dish, or even for breakfast in your porridge. When you have pre-cooked grains and root veggies already prepared, it becomes incredibly easy to put together a nutritious and filling salad in under 25 minutes. For this recipe, we're using some greens, sautéed tofu with mushrooms and crispy roasted chickpeas for a delicious salad main!
- 1 cup PRANA organic hulled buckwheat (or sprouted buckwheat)
- 1 cup white beans or chickpeas, rehydrated or canned
- 2-3 tbsp olive oil
- 2-3 small beets, roasted or cooked
- 1 block tofu
- 10 white mushrooms
- 2 cups arugula (or other choice of green)
- ¼ cup PRANA organic shelled sunflower seeds, toasted
- Sea salt and fresh ground pepper
- Pinch of spices, your choice
- 1/3 cup rice vinegar
- 1/4 cup vegetable oil
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 inch fresh ginger, grated
- 1 garlic clove
- Soak buckwheat in plenty of water overnight. Rinse well, drain and set aside. If you prefer cooked buckwheat, boil in 2 cups of water for 13-15 minutes. Mix buckwheat (whether using rehydrated, cooked or sprouted) with 1 tbsp olive oil, salt and pepper. Set aside.
- On a baking sheet, spread the white beans or chickpeas. Drizzle with 1 tbsp olive oil, then season with salt, pepper and a pinch of your preferred spices. Bake 15 to 20 minutes at 350°F (180°C). Keep warm.
- Cut cooked beets into 4 or 6 depending on size. Cut tofu into cubes.
- Slice mushrooms into 2 or 4. In a frying pan, sauté garlic, tofu and mushrooms 10 minutes in a little olive oil. Tofu should be golden brown and mushrooms cooked through. Season generously and keep warm.
- Prepare the miso dressing: place all ingredients in food processor and mix until smooth and creamy.
- In a large bowl, place arugula on the bottom and top with buckwheat. Add tofu-mushroom mixture on one side and white beans or chickpeas on the other. Garnish with chopped beets and sprinkle with sunflower seeds. Drizzle with miso dressing.