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
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
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.
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