Buckwheat, Tofu and Mushroom Salad with Miso Ginger Dressing

Prep Time 30 minutes
Cook Time 20 minutes
Servings 2 portions

Buckwheat is a highly nutritious glutn-free grain with nutty flavour. It can be eaten cooked or rehydrated in salads, as a side dish, or even for breakfast in your porridge. When you have pre-cooked grains and root-veggies already prepared, it makes it incredibly easy to put together a nutritious and filling salad in under 25 minutes. For this recipe, we're using some greens, sautéed tofu with mushrooms and crispy roasted chick peas for a delicious meal portion salad! For more winter salad recipe ideas, visit our blog!


How It's Made


  • 1 cup of buckwheat, rehydrated, sprouted or cooked
  • 2 to 3 small beets, roasted or cooked
  • 1 cup of white beans or chickpeas
  • 1 block of tofu
  • 10 white mushrooms
  • 1 tablespoon of olive oil
  • Sea salt and fresh ground pepper
  • 2 cups of roquette lettuce
  • 1/4 cup of grilled sunflower seeds


  1. Soak a cup of buckwheat in plenty of water overnight. Rinse well, drain and set aside. If you prefer cooked buckwheat, boil 1 cup of buckwheat in 2 cups water for 13-15 minutes. Mix the buckwheat with one tablespoon of olive oil table, salt and pepper. Set aside.
  2. On a baking sheet, spread the white beans or chickpeas and drizzle with olive oil and a pinch of your preferred spices. Salt and pepper. Bake for 15 to 20 minutes at 350°F.
  3. Cut the cooked beets into 4 or 6 depending on size. Cut the block of tofu into cubes.
  4. Cut the mushrooms into 2 or 4. In a frying pan, sauté garlic, tofu and mushrooms in a little olive oil for ten minutes. Tofu should be golden brown and the mushrooms should be cooked. Salt and pepper generously. Meanwhile, prepare the miso sauce.
  5. In a large bowl, place the roquette at the bottom followed by the buckwheat. Add the tofu on one side and white beans or chickpeas on the other. Add on top the pieces of beet and sprinkle the sunflower seeds on top. Drizzle with miso dressing.

How It's Made: Miso, Sesame and Ginger Dressing


  • 1/3 cup of rice vinegar
  • 1/4 cup of vegetable oil
  • 1 teaspoon of sesame oil
  • 1 tablespoon of maple syrup
  • 1 tablespoon of miso paste
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame seeds
  • An inch of fresh ginger, grated
  • 1 garlic clove


  1. Place all ingredients in food processor and mix until smooth and creamy.
  2. Pour into an airtight jar. The dressing will keep for several days in the refrigerator.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.