Smokey Millet Super Grain Bowl With Crispy Tofu

Instructions

Cook the millet according to the package directions, using water or vegetable stock. Transfer it to a medium mixing bowl and set it aside.

Heat the oven to 350°F and toast the walnuts for about 8 minutes, until they smell fragrant. Let them cool until you can handle them, chop them finely, and stir them into the millet.

Heat a large sauté pan over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot but not smoking, add the corn and ½ teaspoon of salt, and cook for 4 to 5 minutes until the corn turns a bright yellow. Add the scallions, cook for 30 seconds more, then tip everything into the millet bowl.

Put the same pan back over medium-high heat with another tablespoon of olive oil. Add the cauliflower rice and ½ teaspoon of salt, stirring now and then, until it is cooked through and starting to brown. Add it to the millet mixture.

Wipe out the pan and heat 2 tablespoons of olive oil in it. Add the diced tofu and the remaining ½ teaspoon of salt, and cook for 7 to 8 minutes, stirring as needed, until the tofu browns and crisps. Add it to the bowl.

Stir in chipotle to match the heat you want, then taste and adjust the seasoning. Add the last tablespoon of olive oil and toss everything to coat.

Divide the grain mixture among serving bowls and top with sliced radishes and chives. Serve warm or at room temperature.