Pure-buckwheat pizzoccheri with savoy cabbage, potatoes and smoked tofu

Ingredients

For 1 serving

• Buckwheat flour60 g
• Savoy cabbage120 g
• Potatoes80 g
• Smoked tofu150 g
• Nutritional yeast8 g
• Garlic1 clove
• Fresh sage3 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – March

Method

1. In a bowl knead the buckwheat flour with lukewarm water added a little at a time (just under its weight) and a pinch of salt until the dough is firm and compact; without gluten it's fragile, so work it only briefly.
2. Roll it out between two sheets of baking paper about 3 mm thick and cut it into ribbons 1 cm wide and 7–8 cm long.
3. Bring a large pan of water to the boil and salt it. Meanwhile peel the potatoes and cut them into roughly 1.5 cm cubes; wash the savoy cabbage and cut it into strips; dice the smoked tofu.
4. Boil the potatoes and cabbage for 8 minutes, then add the pizzoccheri and cook for another 4 minutes, stirring gently, until tender.
5. Meanwhile heat the oil in a frying pan over a medium heat with the crushed garlic and fresh sage leaves for 1 minute, add the tofu and fry for 4–5 minutes, until golden; remove the garlic.
6. Drain the pizzoccheri and vegetables, tip them into the pan, season with the nutritional yeast and some black pepper and toss over a low heat for a minute; serve piping hot.