Roasted Millet with Butternut Squash and Tofu
- Total Time: 40 mins
- Yield: 2-3 1x
Description
This warm grain salad would make a great nutritious lunch as leftovers throughout the work week.
Ingredients
- 150 g millet
- 300 g firm tofu
- 350 g butternut squash (or any kind of squash), peeled and cubed
- 3 cloves garlic, chopped
- 4 tbsp (60 ml) tahini
- 2 tsp soy sauce
- 1 tsp chili flakes
- 2 tsp nutritional yeast (optional)
- juice of 1 lemon
- salt, pepper
- coconut or olive oil
Instructions
- Roast the millet in a dry pan for 5 minutes then set aside. Press the unnecessary liquid out of the tofu, then dice into small cubes (about 1 cm * 1 cm, 0.39 inch * 0.39 inch). Peel the butternut squash then dice into the same size like tofu. Preheat the oven to 180C (356F).
- Arrange the tofu and butternut squash cubes on a baking sheet, sprinkle with 2 tbsp coconut oil, season with salt and pepper. Roast for about 10 minutes then sprinkle with the chopped garlic and roast for another 10 minutes or until golden brown. Set aside. Cook the roasted millet in salted water according to package directions. Set aside.
- In a small bowl whisk together tahini, soy sauce, lemon juice, chili flakes and nutritional yeast.
- In a big bowl toss the millet and roasted squash, tofu togetherand add the tahini sauce.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
Why does the recipe call for dry-roasting the millet before cooking it in water?
The first instruction step says to “roast the millet in a dry pan for 5 minutes” before cooking it in salted water. This toasting step deepens the millet’s nutty flavor and helps the grains stay separate and fluffy rather than sticky after cooking.
What is nutritional yeast and is it required?
Nutritional yeast is a deactivated yeast with a savory, cheesy flavor often used in plant-based cooking. The recipe lists it as optional (2 tsp) — it adds umami depth to the tahini dressing alongside the soy sauce, but the dish works without it.
How small should I cut the tofu and squash, and why does it matter?
The recipe specifies cutting both into 1 cm × 1 cm (about 0.39 × 0.39 inch) cubes so they roast evenly together at 180°C (356°F) in the same 20-minute window. Larger pieces would still be undercooked when the smaller ones are golden. 
