Hearty Tofu & Chicken Mushroom Skillet with Buckwheat
A protein-rich and flavorful skillet dish inspired by Slovenian flavors, combining pan-fried smoked tofu and chicken breast with earthy mushrooms, onions, and garlic, finished with a touch of Greek yogurt for creaminess, served alongside a small portion of buckwheat.
Ingredients
- Smoked Tofu217.5 g
- Chicken Breast65 g
- Onion0.5 medium
- Garlic1.5 clove
- Greek Yogurt21.8 g
- Olive Oil4.3 ml
- Mushroom144 g
- Vegetable Broth87 ml
- Parsley5 g
- Buckwheat Groats21.8 g
Instructions
- 1Step 1
Rinse buckwheat groats and cook according to package instructions (typically 1 part buckwheat to 2 parts water/broth) for 10-15 minutes until tender. Set aside.
- 2Step 2
Press excess water from tofu and cut into bite-sized cubes. Slice chicken breast into thin strips. Slice mushrooms, dice onion, and mince garlic.
- 3Step 3
Heat olive oil in a large skillet over medium-high heat. Add chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 4Step 4
Add tofu to the same skillet and cook until golden brown and slightly crispy, about 5-7 minutes. Remove tofu and set aside.
- 5Step 5
Add onion and mushrooms to the skillet, sauté until softened and browned, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
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