Summer Buckwheat Salad

This salad is perfect for lunch or even quick and fulfilling breakfast ( if you have leftovers ready). Just mix together any grain or seed leftovers, here we use buckwheat. Add green peas, edamame beans and cucumber.
Cut tofu into cubes and lightly fry them over medium heat. Mix all together. Olives or sundried tomatoes would also work well here. Add any herbs, salt, black pepper and olive oil to your taste. Sprinkle with sunflowers seeds, pepitas or sesame seeds. buckwheat vegan salad with tofu NZ SaveSave SaveSave