Buckwheat risotto with mushrooms and smoked tofu

Steps

1. Fry the chopped onion in oil for 3 minutes, add the sliced mushrooms and cook for 5 minutes.
2. Stir in the rinsed buckwheat, pour in the hot stock and simmer covered for 15 minutes until soft.
3. Dice the smoked tofu and brown it in a dry pan for 4 minutes.
4. Season with salt, pepper, garlic and thyme and fold in the tofu.