Kale Buckwheat Tofu Salad Recipe
Makes 4-7 serves
2 dl Urtekram buckwheat
200 g Tofu
A big bunch of kale leaves
1 red onion
8-15 cherry tomatoes
1/3 whole cucumber
2 tbsp olive oil
Urtekram coconut oil
Urtekram herb salt
A handful of Urtekram sunflower seeds
How to make Kale Buckwheat Tofu Salad:
Cook buckwheat according to cooking instructions in the package. Once it´s cooked, let it cool down.
Tear kale leaves in smaller bits, wash them under running water.
Place them in a large bowl. Add some water and start massaging kale leaves until they have a softer texture (for about 1 minute). Then, get rid of the water.
Mix olive oil, lemon juice from 1/2 lemon, herb salt and pepper in a glass.
Add the mixture on top of kale leaves. Keep massaging kale leaves with this mixture, for about 1 minute.
Slice red onion, capsicum, cucumber, and cut cherry tomatoes in halves. Add them in a bowl.
Add pomegranate seeds and buckwheat in a bowl, too. Mix well.
Cut tofu in small squares. Cook them with coconut oil on a frying pan until golden brown.
Add tofu and sunflower seeds in a salad and voilá, your salad is ready!
Hope you enjoy it!
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Jonna Haataja is a wellness coach and personal trainer from Finland. She currently lives in Perth, Australia. She is passionate about healthy active lifestyle, nutritious food, exercise, yoga and helping others. Follow her on Instagram: @jonnahaataja