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

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

This millet and tofu bake is filling, fresh and a little bit different.

Prep time: 1 hour + time to marinate tofu

Cook time: 30 minutes

Serves 2


½ cup millet (already cooked)

½ pack of tofu marinated overnight (or for a few hours) in fresh ginger juice/shoyu/garlic

1 onion finely sliced

2 medium carrots finely sliced half-moons

1 Tbsp sunflower seeds

2 Tbsp shoyu

1 Tbsp brown rice vinegar

Sesame oil

For the salad:

Cucumber finely diced

Chicory finely sliced

Radishes sliced half-moon

½ tsp sea salt

1 tsp umeboshi vinegar


Combine salad ingredients 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, 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?