Everyday meals · Global

Smokey Millet Super Grain Bowl With Crispy Tofu

Name: Smokey Millet Super Grain Bowl With Crispy Tofu
Total time: 40 min
Cuisine: Global
Ingredients: 2 cups cooked millet; 1 cup walnuts, lightly toasted and finely chopped; 5 tbsp extra-virgin olive oil, divided; 4 ears of corn, off the cob; 1 bunch scallions, thinly sliced; 1 package riced cauliflower; 1½ tsp salt, divided; 2 packages gluten-free baked tofu, teriyaki flavor, diced into ¼-inch squares (optional); 1–2 tsp chipotle pepper in adobo sauce, chopped; 1½ tsp salt; ¼ tsp black pepper; 1 bunch radishes, thinly sliced; 1 bunch fresh chives, thinly sliced

Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVESSee recipe

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

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Let’s make it

Step 1

Cook the millet per the package instructions using water or vegetable stock. Once cooked, remove from the pan and place in a medium size mixing bowl. Set aside.

Step 2

Preheat the oven to 350°F. Lightly toast the walnuts until fragrant, about 8 minutes. Set aside to cool. When cool enough to handle, finely chop and add to the cooked millet.

Step 3

Place a large sauté pan oven medium-high heat. Add 1 tablespoon olive oil. When hot, but not smoking, add the corn. Add ½ teaspoon of salt and stir to incorporate. Cook until the corn is a vibrant yellow color, about 4–5 minutes. Add the scallions and cook an additional 30 seconds. Remove form the heat and place in the bowl with the millet.

Step 4

Place the pan you used for the corn back on a medium-high heat. Add an additional 1 tablespoon of olive oil. When hot, add the cauliflower rice, ½ teaspoon salt and cook, stirring occasionally, until cooked through and beginning to brown. Remove from the heat and add to the millet mixture.

Step 5

Wipe out the pan and add 2 tablespoons olive oil. When hot, add the diced tofu and remaining ½ teaspoon salt and cook, stirring occasionally as needed until the tofu begins to brown and get crispy, about 7–8 minutes. Remove from the heat and add to the millet-mixture.

Step 6

Add the desired amount of chipotle to the millet-tofu mixture based on your desired heat preference. Adjust the seasoning as needed. Add the remaining 1 tablespoon of olive oil and toss to coat.

Step 7

To serve, divide among serving bowls. Garnish with sliced radishes and chopped chives. This grain bowl can be served at warm or at room temperature.