Fried tofu with buckwheat and beetroot salad

Ingredients (serves 2)

• Tofu (firm)300 g
• Buckwheat (dry)130 g
• Beetroot (cooked, e.g. vacuum-packed)300 g
• Onion50 g
• Rapeseed / sunflower oil15 g

Also: Garlic, smoked paprika, vinegar or lemon juice, dill, salt

Method

1. Get ready: rinse the buckwheat, cover with 260 ml water, season lightly with salt and cook, covered, over low heat for 15 min, until the water is absorbed.
2. While the buckwheat cooks, pat the tofu dry and cut it into 1 cm slices. Sprinkle with minced garlic, smoked paprika and a pinch of salt, and leave for 15 min.
3. For the salad, use ready-cooked beetroot (e.g. vacuum-packed). If yours are raw, cook them in advance over medium heat for 45–60 min, until a knife slides in easily, then cool.
4. Peel and grate the beetroot. Mix with very finely chopped onion, vinegar or lemon juice, half the oil (about 1.5 tsp) and dill. Season lightly with salt.
5. In a frying pan, heat the rest of the oil over medium heat. Fry the tofu for 3 min on each side until golden.
6. Serve the tofu with the buckwheat and beetroot salad.