Buckwheat roast

Cook the buckwheat according to the packet instructions, adding the stock cube into the cooking water. Drain and leave to cool down a little.

Heat the oil in a small pan, add the chopped onion and cook for a few mins until golden.

Finely grate the tofu and add to a large bowl together with the cooked buckwheat, onion and the rest of the ingredients. Stir well to combine.

Press the mixture into a well-oiled loaf tin (or shape the mixture into a loaf and place on an oiled baking sheet) and bake at 180°C for approx.45 mins.