Tofu skewers with millet salad

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 400 g firm tofu
• 250 g fresh mushrooms
• 2 green and 2 red peppers
• 1 red onion
• 200 g cubed pineapple
• Juice of 2 lemons, divided
• 4 tbsp tamari
• 1 tbsp grated ginger
• 1 tbsp dried thyme
• 3 tsp sweet paprika
• 3 tsp garlic powder
• 2 tsp turmeric, divided
• 1 cup dry millet
• 600 ml water
• 150 g cherry tomatoes and 50 g rocket
• 2 apples
• 2 tbsp sunflower seeds
• 1 tbsp olive oil for the grill
• Salt and black pepper to taste

Step-by-step method

1. Drain the tofu and cut it into cubes. Cut the mushrooms, peppers, onion and pineapple into similarly sized pieces.
2. Mix tamari, the juice of one and a half lemons, ginger, thyme, paprika, garlic and 1½ tsp turmeric. Divide between two bowls: marinate tofu in one and vegetables with pineapple in the other for 30 minutes in the fridge.
3. Meanwhile, rinse the millet. Bring the water to a boil with a little salt and the remaining turmeric; add millet and simmer for 15–20 minutes until absorbed. Spread out to cool.
4. Thread tofu and vegetables alternately onto skewers. Oil a hot grill and cook for about 15–20 minutes, turning to brown the different sides.
5. Cut the tomatoes and apples; toss apples with the remaining half-lemon juice. Combine with millet, rocket and seeds.
6. Divide the salad between plates and serve with the hot skewers. Taste the tamari seasoning before adding more salt.