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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.)

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