Smokey Millet Super Grain Bowl With Crispy Tofu

Name: Smokey Millet Super Grain Bowl With Crispy Tofu
Ingredients: 2 cups cooked millet; 1 cup walnuts, lightly toasted and finely chopped; 5 tbsp extra-virgin olive oil, divided; 4 ears of corn, off the cob; 1 bunch scallions, thinly sliced; 1 package riced cauliflower; 1½ tsp salt, divided; 2 packages gluten-free baked tofu, teriyaki flavor, diced into ¼-inch squares (optional); 1–2 tsp chipotle pepper in adobo sauce, chopped; 1½ tsp salt; ¼ tsp black pepper; 1 bunch radishes, thinly sliced; 1 bunch fresh chives, thinly sliced

Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license.

Ingredients

2 cups cooked millet
1 cup walnuts, lightly toasted and finely chopped
5 tbsp extra-virgin olive oil, divided
4 ears of corn, off the cob
1 bunch scallions, thinly sliced
1 package riced cauliflower
1½ tsp salt, divided
2 packages gluten-free baked tofu, teriyaki flavor, diced into ¼-inch squares (optional)
1–2 tsp chipotle pepper in adobo sauce, chopped
1½ tsp salt
¼ tsp black pepper
1 bunch radishes, thinly sliced
1 bunch fresh chives, thinly sliced

Steps

Cook the millet per the package instructions using water or vegetable stock. Once cooked, remove from the pan and place in a medium size mixing bowl. Set aside.
Preheat the oven to 350°F. Lightly toast the walnuts until fragrant, about 8 minutes. Set aside to cool. When cool enough to handle, finely chop and add to the cooked millet.
Place a large sauté pan oven medium-high heat. Add 1 tablespoon olive oil. When hot, but not smoking, add the corn. Add ½ teaspoon of salt and stir to incorporate. Cook until the corn is a vibrant yellow color, about 4–5 minutes. Add the scallions and cook an additional 30 seconds. Remove form the heat and place in the bowl with the millet.
Place the pan you used for the corn back on a medium-high heat. Add an additional 1 tablespoon of olive oil. When hot, add the cauliflower rice, ½ teaspoon salt and cook, stirring occasionally, until cooked through and beginning to brown. Remove from the heat and add to the millet mixture.
Wipe out the pan and add 2 tablespoons olive oil. When hot, add the diced tofu and remaining ½ teaspoon salt and cook, stirring occasionally as needed until the tofu begins to brown and get crispy, about 7–8 minutes. Remove from the heat and add to the millet-mixture.
Add the desired amount of chipotle to the millet-tofu mixture based on your desired heat preference. Adjust the seasoning as needed. Add the remaining 1 tablespoon of olive oil and toss to coat.
To serve, divide among serving bowls. Garnish with sliced radishes and chopped chives. This grain bowl can be served at warm or at room temperature.

More recipes with millet, walnuts, corn, green onions, cauliflower, chile peppers or chives

Adapted from “Smokey Millet Super Grain Bowl With Crispy Tofu” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

2 cups cooked millet

1 cup walnuts, lightly toasted and finely chopped

5 tbsp extra-virgin olive oil, divided

4 ears of corn, off the cob

1 bunch scallions, thinly sliced

1 package riced cauliflower

1½ tsp salt, divided

2 packages gluten-free baked tofu, teriyaki flavor, diced into ¼-inch squares (optional)

1–2 tsp chipotle pepper in adobo sauce, chopped

1½ tsp salt

¼ tsp black pepper

1 bunch radishes, thinly sliced

1 bunch fresh chives, thinly sliced

Steps

Cook the millet per the package instructions using water or vegetable stock. Once cooked, remove from the pan and place in a medium size mixing bowl. Set aside.

Preheat the oven to 350°F. Lightly toast the walnuts until fragrant, about 8 minutes. Set aside to cool. When cool enough to handle, finely chop and add to the cooked millet.

Place a large sauté pan oven medium-high heat. Add 1 tablespoon olive oil. When hot, but not smoking, add the corn. Add ½ teaspoon of salt and stir to incorporate. Cook until the corn is a vibrant yellow color, about 4–5 minutes. Add the scallions and cook an additional 30 seconds. Remove form the heat and place in the bowl with the millet.

Place the pan you used for the corn back on a medium-high heat. Add an additional 1 tablespoon of olive oil. When hot, add the cauliflower rice, ½ teaspoon salt and cook, stirring occasionally, until cooked through and beginning to brown. Remove from the heat and add to the millet mixture.

Wipe out the pan and add 2 tablespoons olive oil. When hot, add the diced tofu and remaining ½ teaspoon salt and cook, stirring occasionally as needed until the tofu begins to brown and get crispy, about 7–8 minutes. Remove from the heat and add to the millet-mixture.

Add the desired amount of chipotle to the millet-tofu mixture based on your desired heat preference. Adjust the seasoning as needed. Add the remaining 1 tablespoon of olive oil and toss to coat.

To serve, divide among serving bowls. Garnish with sliced radishes and chopped chives. This grain bowl can be served at warm or at room temperature.