Millet & Tofu Bake | Vegan Recipes | Veganuary
Search US
English (US)
DonateTry Vegan
Menu US

Suggested Searches

Donate
Try Vegan
Search US
English (US)

Millet & Tofu Bake with Pressed Chicory, Radish and Cucumber Salad

Filling, fresh and a little bit different.

  1. ½ cup millet (already cooked)
  2. ½ pack of tofu marinated overnight in fresh ginger juice/shoyu/garlic
  3. 1 onion finely sliced
  4. 2 medium carrots finely sliced half-moons
  5. 1 Tbsp sunflower seeds
  6. 2 Tbsp shoyu
  7. 1 Tbsp brown rice vinegar
  8. Sesame oil
  9. * Cucumber finely diced
  10. * Chicory finely sliced
  11. * Radishes sliced half-moon
  12. * ½ tsp sea salt
  13. * 1 tsp umeboshi vinegar

Combine all the ingredients marked with a (*) together in a salad press and close, press the salad for one hour.

  • Sauté the onions and carrots in sesame oil for about 10 minutes until soft.
  • Remove the tofu from the marinade and crumble with your hands into a bowl.
  • Add the onions, carrots, and millet and sunflower seeds.
  • Add the shoyu and brown rice vinegar.
  • Mix together and transfer to an oven proof dish.
  • Bake for 20 minutes on a medium heat.

Serve the tofu bake in a small bowl garnished with the pressed salad and sprinkle with black toasted sesame seeds. (The bake is supposed to be crumbly.)

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!

Try vegan!
Woman pointing