Add the buckwheat to a saucepan and add 2 cups of water. Bring it to the boil and turn heat to low to cook for 12 – 15 minutes, or until soft. Set aside.

Heat one tablespoon of oil in a deep frypan on medium heat and caramelize the onion for 8 minutes. Add the garlic and stir through before adding the fennel and cauliflower. Cook for five more minutes or until fennel and cauliflower turn golden.

In a small frypan dry roast the coriander seeds and cardamom pods for 1 minute before adding them to the vegetable mix. Pour in your vegetable stock, turn heat to medium, season with salt and allow to simmer for 10 minutes, ensuring all liquid reduces down. Carefully fold in your buckwheat and your chickpeas and allow to stand off the heat in a big mixing bowl.

In a frypan add remaining oil on high heat and cook the tofu on each side for 2 minutes until caramelized. Chop into cubes and add to the mixing bowl before finishing with a final squeeze of lemon juice and serving.