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Savory Millet Bowl with Extra Firm Tofu and Kale

Savory Millet Bowl with Extra Firm Tofu and Kale

Ingredients (Serves 2)

Millet40 g
Tofu150 g
Egg White75 g
Kale75 g
Vegetable Broth200 ml
Olive Oil4 ml
Onion30 g
Garlic4 g
Soy Sauce5 ml
Sesame Oil1.5 ml
Smoked Paprika1 g
Salt1 pinch
Black Pepper1 pinch

Instructions

1
Rinse the millet thoroughly. In a small saucepan, combine millet with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until liquid is absorbed and millet is tender.
2
While millet cooks, press excess water from tofu and crumble it into a bowl. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until fragrant.
3
Add crumbled tofu and smoked paprika to the skillet, breaking up any large pieces. Cook for 3-5 minutes, stirring occasionally, until lightly browned. Stir in the kale and cook until wilted, about 2-3 minutes.
4
Pour in the egg whites and stir gently to scramble them with the tofu and kale until cooked through.
5
Once millet is cooked, fluff with a fork and stir into the skillet. Season with soy sauce, sesame oil, salt, and black pepper. Serve immediately.
Savory Millet Bowl with Extra Firm Tofu and Kale
Featured Recipe
Breakfast
15 min
Medium
High Protein
Low Cal
Quick Meal
High Protein

Savory Millet Bowl with Extra Firm Tofu and Kale

A warm and hearty savory millet bowl packed with protein from extra firm tofu and nutrient-rich kale, seasoned with a hint of smoky paprika and savory soy sauce.

15 min
2 servings
MEDIUM
Breakfast
15 min
Medium
High Protein
Low Cal
Nutrition Facts
347
Calories
21g
Protein
40g
Carbs
12g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients1
  • Tofu150 g
Vegetables & Herbs2
  • Onion30 g
  • Garlic4 g
Pantry Staples4
  • Olive Oil4 ml
  • Sesame Oil1.5 ml
  • Salt1 pinch
  • Black Pepper1 pinch
Additional Items6
  • Millet40 g
  • Egg White75 g
  • Kale75 g
  • Vegetable Broth200 ml
  • Soy Sauce5 ml
  • Smoked Paprika1 g

Instructions

  1. 1
    Step 1

    Rinse the millet thoroughly. In a small saucepan, combine millet with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until liquid is absorbed and millet is tender.

  2. 2
    Step 2

    While millet cooks, press excess water from tofu and crumble it into a bowl. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until fragrant.

  3. 3
    Step 3

    Add crumbled tofu and smoked paprika to the skillet, breaking up any large pieces. Cook for 3-5 minutes, stirring occasionally, until lightly browned. Stir in the kale and cook until wilted, about 2-3 minutes.

  4. 4
    Step 4

    Pour in the egg whites and stir gently to scramble them with the tofu and kale until cooked through.

  5. 5
    Step 5

    Once millet is cooked, fluff with a fork and stir into the skillet. Season with soy sauce, sesame oil, salt, and black pepper. Serve immediately.

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