Vegan tofu with millet
Looking for a fancy gluten-free, lactose-free and vegan dish? If so, the below recipe is what you need.
Millet is gluten-free, tofu is lactose-free and both are vegan friendly. Even though I am neither vegan nor vegetarian, sometimes I prepare dishes without meat. These kind of dishes can taste really yummy when properly seasoned and when the right ingredients are used.
The dish from the recipe below combines leek, paprika, delicious ginger and chili pepper. Everything, of course is mixed with tofu cheese and served with millet.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for vegan tofu and millet.
- 180 g tofu cheese
- 4 tablespoons of soy sauce
- 2 medium-sized leeks
- 1 teaspoon of grated ginger
- 1 small chili pepper
- 1 big yellow pepper
- 150 ml water
- 1 teaspoon of honey
- 1 teaspoon of potato flour
- 1 tablespoon of olive oil
- a pinch of salt
- 200 g millet grains
- 1 teaspoon of salt
How to make vegan tofu with millet.
Cut the tofu cheese into 2 centimetre big cubes. Place them in a bowl, add soy sauce and set aside for 30 minutes. After that, put the tofu in a non-sticky pan and fry over a high heat until they are slightly brown.
Pour 100 ml of water into a separate frying pan, add olive oil, leek cut into strips, pepper cut into strips, grated ginger, finely sliced chili, honey and a pinch of salt. Fry over a medium heat for 5 minutes. After that, mix in the fried tofu.
Combine 50 ml of water and potato flour in a small bowl, then pour it over the vegetables in the pan. Continue frying for 1-2 minutes.
Cook the millet according to the instructions on its package, in salted water with 1 teaspoon of salt.
Serve the fried tofu and vegetables on millet .
Good to know when making vegan tofu with vegetables.
I used acacia honey. You can, of course, replace it with any natural type of honey.
If you don’t have fresh chili peppers, use dried chili flakes.
You can also serve the dish with rice, soy noodles or groats.
Do you like tofu? If so, try our recipe for Celeriac and tofu tartare.
