Smokey Millet Super Grain Bowl With Crispy Tofu

Ingredients

2 cups cooked millet

1 cup walnuts, lightly toasted and finely chopped

5 tablespoons Extra Virgin olive oil, divided

4 ears of corn, off the cob

1 bunch scallions, thinly sliced

1 package riced cauliflower

1 1/2 teaspoons salt, divided

2 packages gluten-free baked tofu, teriyaki flavor, diced into 1/4-inch squares (optional)

1-2 teaspoons chipotle pepper in Adobe sauce, chopped

1 1/2 teaspoons salt

1/4 teaspoons black pepper

1 bunch radishes, thinly sliced

1 bunch fresh chives, thinly sliced

Preparation

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 degrees 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 1/2 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, 1/2 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 1/2 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.