Blue Plate Special #49: Tempeh & Tofu with Toasted Millet Pilaf & Roasted Farmer’s Market Carrots

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This is such an easy meal to put together. I only had half a package of tofu so I added some tempeh into the mix. You could easily make this with pilaf with quinoa but I have been wanting to use millet and this is my first attempt. And look at those carrots. Wow.

Tempeh and Tofu
4 oz. tempeh
1/2 package extra firm tofu
Grapeseed oil
Sea salt and black pepper, to taste

Cube the tempeh. Slice the tofu into squares.

For the tempeh, heat grapeseed oil in a skillet. Add the tempeh and cook, shaking around until crispy on all sides.

For the tofu, brush each side with grapeseed oil and season with salt and pepper. Heat a grill pan and add the tofu on a diagonal. When you see grill marks, turn 180 degrees to get the cross hatch. Do the same thing on the other side.

Toasted Millet Pilaf 
1 cup millet
2 cups water
1 leek
1 spring garlic
3 shallots
Sea salt and white pepper, to taste

Toast the millet in a dry pot. When toasted, about 5 minutes, being careful not the let it burn, add the water. Bring to a boil and then reduce to a simmer and cook until the water is absorbed.

Clean and chop the leeks, garlic and shallots. In another skillet, add the vegetables with a small amount of water and a pinch of salt. Cook until soft. Add the millet and toss well. Season with white pepper, to taste.

Roasted Farmer’s Market Carrots
8 colorful carrots
1 tablespoon olive oil
Sea salt, a pinch

Slice the carrots on the bias and toss with olive oil. Roast in a 400 oven for 30 minutes.

Plate it up and enjoy!

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