Roasted Millet Salad With Garlicy Butternut Squash and Tofu

November 19, 2012 4 Comments

Now that we have a tofu tutorial, let’s see a delicious tofu recipe. It is a warm, nutritious grain salad with roasted pumpkin and tofu. It is filling, gives you energy and you can take it for lunch the next day at work.

Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others. People with coeliac disease can replace certain gluten-containing cereals in their diets with millet. Millets are predominantly starchy. The protein content is comparable to that of wheat and maize. Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc.

The idea to roast the millet before cooking comes from one of my new cookbooks, Sprouted Kitchen. It gives an earthy flavour to the dish. I added roasted garlic, butternut squash and tofu to the salad and tossed it with a creamy tahini-lemon-chili sauce. Oh My, yummie!

Roasted Millet Salad With Garlicy Butternut Squash and Tofu

Ingredients (serves 2-3)

– 150 g millet
– 300 g firm tofu
– 350 g butternut squash (or any kind of squash), peeled and cubed
– 3 cloves garlic, chopped
– 4 tablespoons tahini
– 2 teaspoons soy sauce
– 1 teaspoon chili flakes
– 2 teaspoons nutritional yeast (optional)
– juice of 1 lemon
– salt, pepper
– coconut or olive oil


Roast the millet in a dry pan for 5 minutes then set aside. Press the unnecessary liquid out of the tofu, then dice into small cubes (about 1 cm * 1 cm, 0.39 inch * 0.39 inch). Peel the butternut squash then dice into the same size like tofu. Preheat the oven to 180C (356F).

Arrange the tofu and butternut squash cubes on a baking sheet, sprinkle with 2 tablespoons coconut oil, season with salt and pepper. Roast for about 10 minutes then sprinkle with the chopped garlic and roast for another 10 minutes or until golden brown. Set aside. Cook the roasted millet in salted water according to package directions. Set aside.

In a small bowl whisk together tahini, soy sauce, lemon juice, chili flakes and nutritional yeast.

In a big bowl toss the millet and roasted squash, tofu togetherand add the tahini sauce.


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Comments (4)

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  1. A fabulous salad and awesome combination! What great flavors. Wish I had that for supper…



  2. I made Millet for the first time a couple of weeks ago, as I’m trying out a low GI diet I wanted my lunches to be more divers.
    I think I didn’t cook it long enough by the looks of your pic and it wasn’t very nice to eat! I did roast it before, as it said to do so on the pack. Next time I’ll let it cook longer and try out your recipe! looks fab!

    • Zita says:


      I’ve been using millet for a while. It’s a good replacement of pasta, potato and rice. I usually cook millet for 20 minutes or a bit more. If I use 1 cup millet I usually add 2 cups of water and a bit of salt (it might need a bit more water, you can add it during the cooking). When it’s done it is a bit sticky but using a fork you can separate the little grains from each other.

  3. That sounds absolutely fantastic, Zita!! I really love millet but have never roasted it before. I must try that. 🙂

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