First, make a batch of Thai Inspired Peanut Tahini Sauce & Dressing.

Thaw the frozen peas and allow to drain while you prepare the rest of the ingredients.

Press and drain one block of extra firm organic tofu. Once the tofu has drained, slice in half, lengthwise, so that you have two rectangular slabs of identical size. Slice the two pieces of tofu into bite-size cubes. Arrange the cubed tofu on a parchment-lined sheet pan, sprinkle with garlic salt and bake at 400º F for 15 minutes, flip and finish baking until the tofu reaches your desired crispiness but not more than another 5 to 15 minutes, max.

While waiting for the tofu nuggets to bake, prepare one cup of buckwheat groats according to package instruction or as you usually prepare rice. Bring the two cups of liquid to a boil, pour in the groats, stir, bring to a boil, turn down to a simmer and cover and cook for about 15 minutes or until the liquid is absorbed. Remove from heat, remove the lid and set aside.

As the tofu bakes and the buckwheat groats simmer, chop the broccoli florets into manageable bite-size pieces and dice the red onion. Place the prepared raw broccoli, diced onion, and peas in a large mixing bowl and combine with one cup of Thai Inspired Peanut Tahini Sauce & Dressing. Transfer the sauced up broccoli into a serving bowl or bowls. As an alternative way to deliver the sauce put the sauce in a squeezy bottle and create a drizzle across the bowl ingredients as the last step. We used the drizzle method in our photo.

Fluff the cooked buckwheat groats with a fork and tenderly scatter across the broccoli mixture. We like to think of this step as scattering pearls... let them roll wherever they want. Now, top the broccoli and groats with the baked nuggets of baked tofu and enjoy the magnificently layered umami of this simple and satisfying salad or bowl!