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

Millet & Tofu Bake with Pressed Chicory, Radish and Cucumber Salad
Prep Time: 60M
Cooking Time: 30M
Serves: 2

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

  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

Filling, fresh and a little bit different.

Preparation

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

Method

  • 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.)

WANT MORE RECIPES LIKE THIS?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
Delicious Recipes
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails
Try Veganuary

You may also like

Our Favorites

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!

Try vegan!
Woman pointing