This salad got a little out of hand. I had some leftover baked orange tofu from last night that I wanted to use for lunch, and I thought a salad might be nice. I’m not sure what happened after that. A few minutes later, I was roasting sweet potatoes, making millet, and whisking together some dressing while trying to find a can of mandarin oranges. I don’t know what happens to me in the kitchen. Sometimes I get a little carried away.
I was really happy with how this turned out. The addition of the millet and sweet potatoes really helped it feel more like a meal that a regular salad does (in fact, it probably would have been better as a dinner than a lunch), and the sweet mandarin orange slices provided a nice burst of juiciness. Not that this salad needed more things added to it, but I think sprinkling some cashews on top would have been nice, too.
Millet Orange Tofu Salad with Sweet Potatoes
Makes two large meals
For the Salad
1 Medium Head of Romain Lettuce, washed and chopped
1 Medium Sweet Potato, peeled chopped and roasted (see below)
1/2 Cup Dry Millet, Cooked (see directions)
1/2 Cup Mandarin Oranges (the kind packed in light syrup)
1/2 Block Baked Tofu*, cut into triangle
For the Dressing
1 Tbs Orange Juice
1 Tbs Soy Sauce
1 Tbs Seasoned Rice Vinegar
1/2 tsp Sugar
1/4 tsp Salt
2-3 Tbs Mild Veg. Oil, like canola
Seasoning for the Sweet Potatoes
1 Tbs Soy Sauce
1-2 Tbs Toasted Sesame Oil
2 tsp Sugar
Preheat the oven to 425Âº F.
Toss the sweet potatoes in the seasoning and place in a 8×8 square baking dish. Cover with foil and place in oven. Bake for 20-25 minutes until tender but not falling apart.
Meanwhile, place millet in the bottom of a hot sauce pan with a drizzle of oil. Cook until toasty, two to three minutes, then add 1 cup of water and a pinch of salt. Bring to a boil, cover, and turn heat down low. Cook for 20 Minutes. The Sweet potatoes and the millet should finish at about the same time.
While millet and potatoes are cooking, chop, wash and spin dry the lettuce. Place in the refrigerator to crisp up. Whisk together all the ingredients for the dressing, except the oil. Then add the oil slowly, drizzling it into the sauce while whisking constantly to emulsify. Set aside.
When the millet is done, remove from heat and remove cover. Fluff with a fork and allow to cool. When the sweet potatoes are tender, remove foil and place under the broiler for a few minutes until they brown in some places.
Toss the lettuce and the millet together and plate. Evenly distribute sweet potatoes, tofu, and mandarin oranges over the top of each salad. Pour dressing over each salad and serve.
*You can use any kind of baked tofu that you want, homemade or pre-made. I baked mine in orange juice, orange zest, white wine and tamari.