Top | Vegan

Warm Millet Salad with Delicata Squash, Crispy Tofu and Spinach

(recipe, Carrie Stewart)

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  1. 1 medium to large delicata squash
  2. 1 cup hulled organic whole millet, uncooked
  3. 2 cups water
  4. 1 14.0 oz. package of extra-firm tofu, cut into ¾ – 1 inch cubes, drained and pressed to remove as much liquid as possible
  5. 5 to 6 cups fresh spinach, roughly chopped
  6. olive oil, enough for drizzling on squash and pan frying your tofu
  7. kosher salt
  8. fresh ground black pepper
  9. 1 Tbsp. fresh sage, chopped
  10. Dressing:
  11. ¼ cup red wine vinegar
  12. 1 tsp. honey
  13. ¼ cup olive oil
  14. 2 small cloves garlic, minced
  15. ½ tsp. kosher salt
  16. fresh ground black pepper


  1. Prepare your dressing by adding all of the above ingredients to a small bowl, whisk to combine, set aside.
  2. Preheat your oven to 425º F. Cut the squash lengthwise into quarters, scrape out the seeds, then slice the squash into bite-sized, moon-shaped pieces, about ½ inch thick each. Drizzle with olive oil and season lightly with salt and pepper. Roast for 20-30 minutes (depending on how big the pieces are) in a single layer in a roasting pan or on a baking sheet or until the flesh is tender and the edges have begun to brown. Cube the flesh of half of the squash and place in a large serving bowl.
  3. While the squash is roasting, prepare your millet. Toast the millet in a dry, medium-sized pot over medium-high heat for about 3-5 minutes, until it begins to brown and become fragrant. Add 2 cups of water and a pinch of salt. Bring to a boil, cover and simmer until the liquid is mostly absorbed, 20 to 25 minutes. Once the millet is done, remove from the heat and keep covered.
  4. While the squash and millet is cooking, take a large frying pan and coat the bottom of it in olive oil, a couple of tablespoons will do. Heat the pan to a medium-high heat and make sure it is hot when you put the tofu in (it should sizzle). Once all the tofu is in, sprinkle it all with a dash of salt and fresh ground pepper. Now leave them alone in the pan for about 6-7 minutes. Shaking gently to keep them from sticking. Once they being to brown and get crispy, turn them. Continue this process until the tofu is cooked to your liking.
  5. Once the tofu is cooked, remove the tofu to a plate lined with paper-towels to allow some of the oil to be absorbed. Meanwhile, with the remaining oil in the pan, keep the heat at a medium-high and add the spinach, cook for a few minutes until wilted.
  6. Hopefully if timed correctly, when your spinach is done, your squash will now be ready and your millet will be done cooking. Add your cooked spinach to a large serving bowl with the cubed squash and add the cooked millet, tofu and chopped sage. Toss gently to combine all the ingredients. Drizzle the dressing over everything and toss again to combine. Top the salad with the remaining squash wedges. Serve on plates with a wedge or two of squash. Salt and pepper to taste.