This satisfying dish is full of SirtFoods (buckwheat, celery, garlic, greens, red onion, soy, and turmeric) and is vegetarian and vegan.

Serves 4

Marinade

2 T mirin
2 T white or yellow miso
Juice of 1⁄2 a lime
2 t ginger, grated
1 T soy sauce (or coconut aminos)
2 cloves garlic, grated
2 t toasted sesame oil
2 T olive oil
2 t agave nectar or honey (optional)
1⁄8 t cayenne (optional)

1 block extra firm tofu (12-14 oz)
2-3 small zucchini, sliced diagonally into 1⁄2” pieces
1 T sesame seeds
1 T avocado oil
3 stalks of celery, diced
1 red onion, thinly sliced
4 cloves garlic, minced
1 t ginger, grated
1⁄4 t red pepper flakes
4 c power greens, kale, spinach, or mixed braising greens
1 T soy sauce or coconut aminos
1 T sesame oil
1 c raw buckwheat groats
1 T turmeric
1⁄2 t kosher salt
Sesame seeds for garnish

Cut tofu into 8 slices, then cut each slice diagonally to make 16 triangles. Combine mirin, miso, lime juice, ginger, soy sauce, garlic, oils, agave, and cayenne and whisk to combine. Place marinade and tofu slices in a large baking dish which can accommodate the tofu slices in one layer and marinate 15 minutes, turning once or more.

Preheat oven to 400 degrees. Line a large sheet pan with parchment paper. Drain tofu from the marinade and place on the sheet pan. Dip zucchini slices into the marinade to coat, then place on the sheet pan with the tofu. Sprinkle with sesame seeds. Roast for 15-20 minutes until the tofu and zucchini begin to brown a bit.

Rinse the buckwheat in a sieve. Bring 11⁄2 cups of water to a boil in a medium saucepan. Add turmeric, salt and buckwheat to the water. Return to a boil, then lower heat to a simmer, covered, and cook about 8-10 minutes. Check doneness (it’s easy to over cook buckwheat, turning it mushy) and if it needs more time, remove from the heat but keep it covered for another 5-10 minutes. Drain any remaining water and fluff with a fork.

While tofu and zucchini are roasting, heat avocado oil in a wok or large skillet. Add onion and celery and cook to soften over medium-high heat, about 4 minutes. Add minced garlic, ginger, and red pepper flakes and stir, cooking about 2 minutes until fragrant. Stir in greens and let them wilt. Add soy sauce and sesame oil.

To serve, place buckwheat on a serving platter. Add stir-fried greens on top, then arrange tofu and zucchini over greens. Sprinkle with sesame seeds.

Miso Glazed Tofu with Buckwheat and Stir-Fried Greens