Buckwheat and Pinto Bean Salad with Tofu
Nutrition per serving
| Calories | 682 kcal |
| Protein | 32.7 g |
| Carbs | 102.5 g |
| Fats | 19.4 g |
| Saturated Fat | 3.2 g |
| Monounsaturated Fat | 9.3 g |
| Polyunsaturated Fat | 5.5 g |
| Sugars | 9.3 g |
| Fiber | 19.9 g |
| Sodium | 1,450 mg |
Ingredients
| Buckwheat | |
| Pinto beans, canned | |
| Extra Firm Tofu | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Olive Oil | |
| Fajita Seasoning | |
| Water |
1. Drain and rinse the beans
2. Drain the water from the tofu and press out the moisture using paper towels. Cut into 1 cm slices.
3. Mix together the fajita seasoning with 2 tsp of water. Add the tofu and gently mix to coat. Set aside for 10 minutes.
4. Heat 1 tsp of olive oil in a frying pan. Add the tofu (along with any remaining marinade) and fry on each side for 3 minutes.
5. Boil some water in a saucepan. Add the buckwheat and cook over a high heat for 6 minutes or until tender. Drain and mix in the red onion, tomato and shredded lettuce with 1 tsp of olive oil and a pinch of salt and pepper.
6. To heat the beans, place the beans in a microwave-proof dish. Microwave for 2 minutes, then combine with the buckwheat salad.
7. Serve the tofu slices on top of the salad