Marinated Tofu, Almond Millet and Chard Vegetables

Rinse the millet first warm, then cooled and drain. Roast briefly without fat, then add the vegetable soup and make 8 min, season strongly with salt and freshly ground pepper and swell for another 20 min. Just before serving, stir in almond kernels and parsley.

Meanwhile, prepare the chard by separating the stems and leaves. Cut the stems into small pieces and the leaves into strips. Finely chop the onion and the remaining garlic and sauté in the butter until translucent. Then add the stems and sauté. Dissolve the grained vegetable soup in 5 tablespoons of hot water and pour it on. Pour in the leaves and stew briefly until they collapse. Cut the carrot into very small cubes and add to the chard form. Mix the whipped cream with the same mass of water and add to the chard-carrot mixture, thicken with the arrowroot flour mixed with a little water and season with salt, pepper and nutmeg.

Roast the tofu in the marinade. Arrange with millet and chard and bring to the table on the spot.

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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