This buckwheat risotto with leeks and tofu is one of my favourite all in one meals.
It’s perfect for these snowy days. The first snow of the year is always a joy.
Winter time is great for soup and risotto, as well as many other delicious and nourishing meals.
This is one of those.
Buckwheat risotto with leeks and tofu
I am a “girl” from Northern Italy, and of course, I love risotto, the “all’onda” one is extremely silky and buttery, buttery being the key word.
When winter comes it’s also time to put on some muscle and test recipes with a bit more structure.
Sometimes I make the real risotto recipe or rather, I try to do it as it should be done. It takes a lot of patience and it’s quite tricky.
Trust me if I say that it is quite difficult to make risotto perfectly.
Since I started training decently a while back… it seems ages ago… I figured out how to feed myself to get results.
I began to use a wide variety of cereals or pseudo-cereals, such as buckwheat, to push me a little bit out of the classic basmati rice. You get the idea.
I use Myfitnesspal to set up my goals, my macros and all my targets and I include the various foods and recipes in the daily calculation.
Nothing could be simpler and I can eat whatever I like.
I adopt a flexible approach without stressing too much of course. All with moderation and serenity.
Life is already frenetic, messed up by a lot of daily tasks and overloading my life with food pressure as well is not really in my plans.
Orthorexia is a serious problem and there was a time when I was afraid of having ended up in it with both feet, as they say.
I caught it in time and stepped back from that kind of life. If you find yourself struggling with this problem ask your physician for help asap.
The food is and, must remain, a friend, a pleasure... that kind of pleasant travel companion and not that dull and pedantic one who makes the journey a nightmare.
I couldn’t stand the usual chicken broccoli and codfish as a way of life anymore.
You get the point. So out of deep boredom, I started experimenting alternatives trying to keep the taste.
In this recipe, I was obviously inspired by risotto. It is not a real risotto, the fundamentals are missing and there is no rice.
The smoothness given by the leek and the consistency of buckwheat make this dish really tasty.
It’s a big deal because I do not use any butter.
Let’s come to the macros of this buckwheat risotto*
| Main protein source: Tofu | Vegetarian dish | LOW-COST |
How much does this buckwheat with leeks and tofu cost **?
To make this dish, I spent:
Product availability and suggested substitutions
I guess that quinoa, sorghum, barley and spelt may be suitable for this purpose, but I recently discovered buckwheat because of my husband’s famous selective blindness. He bought the wrong box!
Thanks love, this time it was useful!
Here you’ll find a recipe with quinoa and tofu;
Quinoa veggie burger with tofu and aubergine
I love buckwheat, is versatile, can be used in both sweet and savoury recipes and I habitually use its flour mixed with others.
The method is simple, quick to make and the result is effective too.
To prepare this recipe you’ll need
-
- slotted spoon
- high edge pot
- 2 no-stick pans
- grater (I use a hand stainless grater with 6 options, I chose the one for cheese)
- blender
How to make this buckwheat risotto with leeks and tofu
I may suggest you to start making broth with a veggie cube or from scratch if you prefer and have the time.
Meanwhile, slice the firm tofu into strips and let it soak up the Worcester and soy sauce, and set it aside.
Trim, rinse and cut the leeks and add them to the boiling broth for 15 minutes, then drain with a slotted spoon and allow the broth to keep on simmering.
In a no-stick pan pour a couple of ladles of broth with some leeks.
Peel and rinse the carrot and grate it finely and add the carrot to the same pan and let it stew for 5 minutes.
Add buckwheat, salt and pepper and mix quickly, cover the surface with as many ladles as required to cover the surface.
Cook for 20 minutes (check the cooking time on the box) and if it dries, add extra broth.
After that, blend the leeks to a smooth texture cream and set aside.
In a no-stick pan slightly brown the tofu strips. It takes 5 minutes.
Ladle the leek soup on the bottom of a plate, lay the buckwheat on top and sprinkle it with the strips of crispy tofu.
Season with a little of olive oil and rosemary.
- 1 Veggie bouillon cube
- 1.5L Filtered water
- 400 g Leeks
- 100 g Carrots
- 100 g Dehusked Buckwheat
- 1 Rosemary (twig)
- 125 g Firm tofu
- 1 tbsp Worcester sauce
- 1 tbsp soy sauce
- 2 tbsp Olive oil
- salt (to taste)
- dash of powdered pepper
- I may suggest you to start making broth with a veggie cube or from scratch if you prefer and have the time.
- Meanwhile, slice the firm tofu into strips and let it soak up the Worcester and soy sauce, and set it aside.
- Trim, rinse and cut the leeks and add them to the boiling broth for 15 minutes, then drain with a slotted spoon and allow the broth to keep on simmering.
- In a no-stick pan pour a couple of ladles of broth with some leeks.
- Peel and rinse the carrot and grate it finely and add the carrot to the same pan and let it stew for 5 minutes.
- Add buckwheat, salt and pepper and mix quickly, cover the surface with as many ladles as required to cover the surface.
- Cook for 20 minutes (check the cooking time on the box) and if it dries, add extra broth.
- Blend the leeks to a smooth texture cream and set aside.
- In a no-stick pan slightly brown the tofu strips. It takes 5 minutes.
- Ladle the leek soup on the bottom of a plate, lay the buckwheat on top and sprinkle it with the strips of crispy tofu.
- Season with a little of olive oil and rosemary.
Pin it for later
Enjoy and have a great day,
Lety
When you make one of my recipes, take a picture, tag me on instagram@lemabor, I’ll be very glad to see your creations!
Let’s be friend on Pinterest.
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