Cookbook:Smokey Millet Super Grain Bowl With Crispy Tofu

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

Preparation

 * 1) 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.
 * 2) 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.
 * 3) 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.
 * 4) 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.
 * 5) 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.
 * 6) 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.
 * 7) 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.