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

March 3, 2016


For the Millet & Tofu Bake

1/2 cup millet (already cooked)

1/2 pack of tofu, marinated overnight in fresh ginger juice/shoyu/garlic

1 onion, finely sliced

2 medium carrots, finely sliced in half moons

1 tbsp sunflower seeds

2 tbsp shoyu

1 tbsp brown rice vinegar

Sesame oil

For the Pressed Salad

Cucumber, finely diced

Chicory, finely sliced

Radishes, sliced in half-moons

1/2 tsp sea salt

1 tsp umeboshi vinegar


For the Millet & Tofu Bake

1Sauté the onions and carrots in sesame oil for about 10 minutes until soft.

2Remove the tofu from the marinade and crumble with your hands into a bowl.

3Add 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.

For the Pressed Salad

1Combine the ingredients together in a salad press and close and press the salad for one hour.

To Serve

1Serve 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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