Vegan Buffalo Buckwheat Tofu Chili

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Woah, mama, did this recipe come out of nowhere and surprise the pants off of us!

When we were creating it, we started getting a little crazy by throwing in some chocolate and wine (Nick’s idea) and HOLY MOLY it made it Food-Network-worthy! Okay, that’s us getting cocky, but it actually did take the flavor to mouth-water town.

You have got to try it immediately.

We’ve fallen in love with buckwheat recently and it just perfectly complements the flavors and textures of this meal. I know that sounds weird, but believe me, it’s a combination that’ll make your mouth party.


If you’re coming into winter, this recipe will be awesome for cozy, comfort food. If you’re going into any other season, eating this will just fill you the hell up! AKA probably not ideal for a pre-beach meal.

This recipe can be made gluten-free and any all ingredients can be organic. The less chemicals, the better!

We also kind of, accidentally made a TON of it…so you can serve it to friends at a dinner party or save the leftovers for lunch the next day. Or adjust the amount you’re making from the get-go.

You can make the chili to go over rice or potatoes. We decided to throw it over roasted potatoes (cause we’re 100% potato heads).


The chocolate addition decision I mentioned earlier, came when I had received a VEGAN chocolate advent calendar from Nick’s family in the U.K. First of all, isn’t that the sweetest thing? Second of all, THEY MAKE VEGAN ADVENT CALENDARS!!! How cool is that?

I opened 7 of those little windows (don’t worry, I’d never go ahead of the day it is) because it was December 7th. We ate a few chocolate squares and we tossed two in the recipe.

And we were happy with the result!

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  • 1/4 cup Frank’s Red Hot sauce

  • 1/4 tsp cayenne pepper

  • 2 teaspoons paprika

  • 1 tsp chili powder

  • 3 tablespoons olive oil (2 for tofu, 1 for pan)

  • 1 tablespoon soy sauce (gluten-free & organic optional)

  • 1 large onion chopped into small pieces

  • 4 cloves of garlic minced

  • 250g firm tofu

  • 1 tbsp tomato paste

  • 2 chunks/squares of vegan chocolate

  • 2 tbsp vegan red wine

  • 1 cup buckwheat

  • 1/2 cup water

  • 1 can kidney beans

  • 1 can diced tomatoes

  • 3 tsp rosemary

  • 1kg of agria potatoes (your choice of potato will be fine)

  • 2 tbsp olive oil (on the list again…but for the potatoes)

  • Salt & pepper

Servings: 6


Calories: 420

Fat: 24.9g

Saturated fat: 3.9g

Carbohydrates: 40.5g

Sugar: 4.7g

Sodium: 684mg

Fiber: 12.2g

Protein: 15.8

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  1. Preheat oven to 200 C.

  2. While oven is heating, crumble tofu in a bowl, add spices (cumin, paprika, chili, onion powder, garlic powder, cayenne pepper), soy sauce, and olive oil, and mix well.

  3. Spread evenly over a baking tray (baking paper recommended) and stick in the oven for 15 minutes.

  4. While tofu is baking in the oven, dice onion into small cubes, mince the garlic, and cut the potatoes into bite-sized pieces. Toss the potatoes in a bowl with olive oil and rosemary.

  5. Once tofu is ready, remove from the oven.

  6. Spread the potatoes on a tray and stick in the oven to roast while you’re making the chili.

  7. Heat olive oil in a pot on the stove over medium heat and cook onions and garlic until translucent.

  8. Add tofu to pot stirring regularly for 2-3 minutes.

  9. Add Frank’s, tomatoes, beans, wine, and water to the pot. Stir until mixed, then add buckwheat.

  10. Stir in tomato paste and chocolate.

  11. Put lid on pot, reduce heat and simmer for 30-40 minutes until sauce thickens and potatoes are roasted.

  12. If sauce thickens too much, add more water until desired level of thin/thickness.

  13. Put roasted potatoes in a bowl, pour a serving of chili over the top, add vegan sour cream, and…

  14. ENJOY!