Ingredients

• Ingredients ½ cup millet (already cooked) ½ pack of tofu marinated overnight in fresh ginger juice/shoyu/garlic 1 onion finely sliced 2 medium carrots finely sliced half-moons 1 Tbsp sunflower seeds 2 Tbsp shoyu 1 Tbsp brown rice vinegar Sesame oil * Cucumber finely diced * Chicory finely sliced * Radishes sliced half-moon * ½ tsp sea salt * 1 tsp umeboshi vinegar

Preparation

• Preparation Combine all the ingredients marked with a (*) together in a salad press and close, press the salad for one hour. Method Sauté the onions and carrots in sesame oil for about 10 minutes until soft. Remove the tofu from the marinade and crumble with your hands into a bowl. Add the onions, carrots, and millet and sunflower seeds. Add the shoyu and brown rice vinegar. Mix together and transfer to an oven proof dish. Bake for 20 minutes on a medium heat. Serve the tofu bake in a small bowl garnished with the pressed salad and sprinkle with black toasted sesame seeds. (The bake is supposed to be crumbly.)