Millet Gratin with Vegetables and Tofu

Wash the millet in hot water, drain. Add the sea salt and the water and let it boil gently for 10 min with the lid closed, then let it swell for 15 min.

In the meantime, cook the sauce: heat the fat, add the flour and roast at low temperature for a few min. Remove from the heat and mix in cold liquid with a whisk until a paste is formed. Bring to a boil, dilute with liquid and simmer gently for 15 min. Season to taste.

Cook the vegetables in the steamer until just ‘al dente’.

Saute onion in oil until translucent, add tofu crushed in fist in chunks and stir-fry for five min. Remove from heat, season with soy sauce. Add the cooked millet.

Grease a large gratin dish and top with the vegetables. Spread the millet evenly over the top, then pour the sauce over the top. Sprinkle with cheese if desired and bake for 20 min.

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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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