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

Ingredients

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

Preparation

Combine salad ingredients 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, 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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