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BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS

Tofu itself is a rather flavourless ingredient, however it does add a good texture to dishes. If you have never been a fan then do try this dish as the flavours work really well together and create a tasty and wholesome meal. Always use firm tofu, and preferably a refrigerated product, not an ambient, shelf-stocked one, as the flavour and texture are much better.

Serves: 4

Preparation time: 15 minutes

Cooking time: about 50 minutes

2 tbsp vegetable oil

2 onions, thinly sliced

200g buckwheat

2 tbsp olive oil

2 garlic cloves, finely grated

½ red chilli, deseeded and finely diced

2 tbsp balsamic vinegar

1 tbsp picked thyme leaves

2 tbsp tomato purée

2 tbsp Worcestershire sauce

300ml Vegetable Stock

350g firm tofu, cut into 5mm dice

200g cavolo nero or kale, tough stems removed and leaves roughly sliced

3 tbsp capers in brine, strained and finely chopped

sea salt and freshly ground black pepper

Heat the vegetable oil in a deep frying pan over high heat. When hot, add the onions, season with sea salt and pepper and cook for 15–20 minutes until golden and caramelised.

Meanwhile, toast the buckwheat in a dry frying pan for 5 minutes over medium heat, then cook it according to the packet instructions. Drain well and stir through the olive oil. Keep warm.

Add the garlic and chilli to the onions and cook for a further 4 minutes, until soft, then add the balsamic vinegar and cook until it coats the onion mix. Add the thyme, tomato purée, Worcestershire sauce and 200ml of the vegetable stock and mix well. Simmer rapidly for 5 minutes.

Scatter the tofu in the frying pan on top of the onion mixture. Reduce the heat to low and cook the tofu for 10 minutes.

Add the cavolo nero to the pan with the capers. Add the remaining vegetable stock. Cover the frying pan and cook gently for about 5 minutes, or until the cavolo nero is cooked. Stir to combine.

Spoon the buckwheat into bowls then top it with the braised tofu, cavolo nero and caper sauce.