INGREDIENTS :

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Smoky Dressing :

• ⅓ cup nutritional yeast

• 4 tbsp soy sauce

• 2 tbsp Danwood Smoky Vinegar®

• 1-2 tbsp oil or sub with tahini if oil free

• 1-2 tsp maple syrup

• 1-2 cloves garlic, to taste

• S&P, to taste

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Smoky Pepper Crusted Tofu :

• 1 loaf tofu, firm or extra firm

• 1 tbsp cracked black pepper, or more to taste

• sprinkle garlic powder

• sprinkle sea salt

• sprinkle Danwood Smoky Powder®

• 1 tbsp Danwood Smoked Oil® (splash of Danwood Liquid Smoke® if oil free)

• 1-2 squeezes sriracha sauce

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Mango Salsa :

• 1 mango, peeled and cubed

• 1/4 - 1/2 red onion, fine chop

• 1 handful cilantro, fine chop

• 1 lime, juice

• S&P

• 1/2 tsp red pepper flakes, to taste

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Buckwheat Stir Fry :

• 1 cup buckwheat groats, cooked as per package directions

• 1/4 - 1/2 cup cauliflower florets, cut small

• 1/4 - 1/2 cup broccoli florets, cut small

• 2 cloves garlic, chopped

• S&P to taste

• 2-3 green onions, chopped

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Toppings (optional) :

• 1-2 avocado, cut into chunks

• 10-12 cherry tomatoes, cut in half

• purple cabbage, shredded

• beans (any variety)

• sprouts

• seeds/nuts, eg. pumpkin, sesame, sunflower

• 3-4 cups mixed leafy greens, chopped

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INSTRUCTIONS :

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SMOKY PEPPER CRUSTED TOFU 

• Preheat oven to 400º F Cut the tofu brick into 1" cubes.

• Dust tofu with liberal amounts of cracked black pepper and finely ground pepper - pressing pepper onto all sides.

• Add a sprinkle of salt, Danwood Smoky Powder®,  and garlic powder over the cubes.

• Heat Danwood Smoked Oil® in a cast iron pan (or oven safe skillet) on high heat until glossy.

• Sear the tofu on each side until golden and crispy.

• Then place pan in the oven for 5 minutes.

• Remove from oven, toss in sriracha sauce, and set aside.

• Oil-free Tip: Use a splash of Danwood Liquid Smoke® as necessary to prevent sticking while searing.

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SMOKY DRESSING

• Whisk all sauce ingredients until smooth.

• Taste the seasoning as necessary, adjusting to your own preference.

• Place in fridge in air-tight container for up to 3 or 4 days.

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BUCKWHEAT STIRFRY  

• (you can use brown rice, quinoa or any favourite grain) Cook 1 cup of buckwheat groats according to package directions - do not overcook! Meanwhile, heat Danwood Smoked Oil® a large pan over medium-high heat.

• Add cauliflower and broccoli florets and stir fry for 3 or 4 minutes until they are tender crisp. (If oil free, add the vegetables and then splash with Danwood Liquid Smoke® as needed to prevent sticking.)

• Add the minced garlic, and cooked buckwheat and stir while they toast up. Taste and season with S&P. Stir in sliced green onions. Remove from heat immediately and set aside.

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MANGO SALSA  

• Very simply, large dice the mango, dice the red onion, and chop the cilantro.

• Add all ingredients including spices to a bowl and toss to incorporate.

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KITCHEN TIME MANAGEMENT

• Press the tofu. 

• Start cooking the buckwheat.

• Make the dressing, put in fridge. 

• Make the mango salsa, put in fridge. 

• Cut and prepare all veggies and toppings.

• Cut and cook the tofu. 

• Stirfry the buckwheat. 

• Add a handful or two of your favourite leafy greens (chopped) to a serving bowl.

• Pile everything on top in piles including any beans, sprouts, and tomatoes, drizzle liberally with the smoky sauce.  ENJOY!

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NOTES :

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Tofu - wrap and press the tofu (15+ minutes). 

Pro Tip: tofu towers are famous for falling over, so keep your eye on it! 

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Grains - switch out the buckwheat for your favourite grain or anything you have leftover form the week.

 

Salsa - the Mango Salsa is delicious but any salsa or Pico would be tasty.

 

Toppings - add as many fresh, raw ingredients as you have on hand to amp up nutrition and texture. Really diversify your colour profile and add some almonds or pumpkin seeds for crunch!

 

Greens - choose 2 or 3 different types of leafy greens and then just chop them up together. Each one brings its own flavour and nutrition profile!

 

Smoky Dressing - the dressing will store well in the fridge for 3 or 4 days.