Tofu ist langweilig? Nein, er ist lecker! 😋

Time for tofu, and make it really delicious! Marinated, baked, and served with herb-rich millet, roasted vegetables, and a creamy tahini sauce. In short: a fantastic, colorful dish! ➡️ My cookbook… …with over 140 wholesome and plant-based recipes. Whether for a quick dinner, afternoon tea, or a festive meal, my cookbook ‘Verwürzt Vegan’ has something for every occasion, plus lots of background information. Order now at: www.verwürzt.de 😊 ############## RECIPE ## ############## ----------------------- Baked Tofu and Vegetables on Herbed Millet with Creamy Tahini Sauce (Serves 3) ----------------------- Marinated Tofu: 400g firm tofu 40ml olive oil 25g tomato paste 2 cloves garlic 2 tbsp lime juice (1 lime) 1 tbsp soy sauce 1.5 tsp dried coriander 1.5 tsp ground cumin 1 tsp chili flakes 1/2 tsp salt Vegetables: 250g chickpeas (drained weight) 2 red bell peppers (300g, deseeded) 1 zucchini (250g) 1 red onion (60g, peeled) 2 tbsp olive oil 1.5 tsp sweet paprika powder 1 1 tsp oregano (dried) 1/2 tsp salt Millet: 160g millet 320ml water 1 tbsp olive oil 1 tsp cumin 1/2 tsp turmeric 1/2 tsp salt 120g pomegranate seeds (approx. 1/2 pomegranate) 30g fresh herbs (mint, parsley) Tahini sauce: 200g Taifun silken tofu 25g light tahini 2 tbsp water 1 tbsp lime juice (1/2 lime) 1 clove garlic 1/3 tsp salt 1/3 tsp pepper ----------------------- To ensure the tofu absorbs the marinade well, first boil it in salted water for 2-3 minutes. Remove and drain. Mix all the marinade ingredients together. Tear or cut the tofu into pieces, as you prefer. Torn tofu looks a bit more elegant. Mix the tofu with the marinade and let it marinate for at least 30 minutes. Cut the vegetables into bite-sized pieces. Once the tofu is cooked, remove it from the marinade and spread it on one side of a baking sheet. Mix the remaining marinade with the oil, paprika, oregano, and salt for the vegetables, pour it over the vegetables, and mix. Transfer the vegetables to the empty side of the baking sheet and bake everything together at 200°C (390°F) using conventional oven settings (top and bottom heat) for about 30 minutes. Stir occasionally. Toast the millet with a little oil in a pot for 2-3 minutes, until it begins to smell nutty. Add the spices, toast for another 1-2 minutes while stirring, and then deglaze with the water. Bring to a boil, simmer for 5 minutes, turn off the heat, and let it stand, covered, for 30 minutes. Fluff with a fork and let cool. Chop the fresh herbs and add them to the millet along with the pomegranate seeds to mix everything together. ... For the sauce, simply blend all ingredients in a blender until creamy. Divide the millet between two plates, top with the vegetables, then the tofu, and drizzle with the sauce. -----------------------