Kamut with Cauliflower and Tofu

2 comments

Here it is my today’s lunch, simple and quick 🙂

Ingredients:
(serves 2)
200 gr of kamut grains
1 small cauliflower (1/2 if medium-large)
100 gr of tofu
1 piece of kombu
1 clove of garlic
1 teaspoon of saffron
salt to taste
extra virgin olive oil

Method:
In a pan, fry garlic with a little olive oil; cut the cauliflower into “tufts” (I boil leaves and scraps and give them to cats, which are nuts about them!). Meanwhile, boil the kamut grains in a pot, as you do for pasta (I used a pre-cooked one which gets done in just 10 min). Add the cauliflower to the garlic and crumble the tofu on top; add salt, saffron and kombu seeaweed, cut into strips; stir and cover it all with a lid. Keep the heat quite high and stir from time to time; if too dry, add a bit of water, but the water from the vegetables should suffice.

Should be ready 15-20min, but check whether the cauliflower is tender. Drain and add it to the kamut grains; sauté for 1 minute and it is all ready to be served 😀

Chef: Mareskul from VeganBlog

  1. EleonoraNW3 26 July 2011 at 19:50

    Never tasted kamut… I mean, not on its own, just mixed with other cereals in soups. But I quite liked it, has a very interesting texture. I want to try this one. Maybe with aubergines… I find that aubergines go wonderfully with tofu!


  2. melissa 27 July 2011 at 20:14

    A good idea! I like kamut, as Elenora said has a nice texture.



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