Millet is a nutritious grain that brings big flavor to any dish, particularly in this Millet Pilaf with Grilled Tofu recipe. It’s easy to prepare, so tasty, and it’s also good for you- Yes, please!
There are hundreds of millet types, but in the U.S. the most commonly consumed millet is proso millet and it is simply referred to as ‘millet.’ Additionally, much of the millet that is grown today is used for birdseed. But this delicious and healthy grain deserves a place on your table.
For this Millet Pilaf, the hearty grain is first lightly toasted and then it is hydrated with vegetable stock to give it a light and fluffy consistency. Onions, garlic, and vegan butter are also added for scrumptious and rich flavor.
Millet does take a little longer to cook than rice or quinoa but it is worth it! Just be patient! It will take no more than 30 minutes to thoroughly cook on the stovetop.
While the millet is cooking, it gives you plenty of time to grill the tofu. Just be sure to press the tofu with paper towels to remove excess water. We used a grill pan because it’s COLD out now in NY, but it can also be prepared on a charcoal or gas grill. The grilled tofu brings fullness to the millet pilaf and makes it a substantial vegan meal.
Finally, don’t forget the peas! They bring additional protein and give it a pop of color. Other veggies can also be added but we wanted this recipe to be simple, especially after Thanksgiving weekend.
Give this Millet Pilaf with Grilled Tofu a run. You will be amazed by its simplicity yet enamored by its flavor. Enjoy!
- 1 packages tofu (drained and sliced into ½ inch thick rectangles)
- 1 tbsp vegan butter
- 1 onion small diced
- 2 cloves garlic minced
- 1 cup dry millet
- 2 cups vegetable stock
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ cup frozen peas
- Using a grill or a grill pan coated with a small amount of oil, grill the tofu until browned. Season with salt and pepper to taste. Set aside.
- Prepare the produce. Pour the stock into a saucepan and heat on low.
- In a stockpot, melt the butter over medium heat. Sauté the onion and garlic until the onion is fragrant.
- Add the millet and paprika and stir to combine. Allow to cook stirring constantly for 2 minutes.
- Add the heated vegetable stock to the pot and stir to incorporate. Cover and allow to simmer for approx. 20 minutes or until all of the liquid has absorbed.
- Fluff the millet with a fork and add the peas. Stir to combine.
- Serve immediately with the gilled tofu.
