For all ingredients, please use organic versions if available 2 cups millet 4 cups water Garlic Parsley Ginger Salt to taste Oil (neutral flavor like sunflower oil) 2 stalks broccoli, steamed 300 grams soft tofu 2 tablespoons cassava starch 1 pinch red pepper Olive oil Water Cherry tomatoes (optional)
Directions
Add 2 cups of water for each cup of millet. That means for 2 cups of millet need 4 cups of water.
Mix the millet and the water.
Add in the garlic and the parsley flakes, a pinch of ginger powder, and a bit of sea salt.
Cook it with the pot covered on a very low heat for approximately 15 minutes or until the millet have absorbed all the water.
Coat the base of the tart pan with a bit of neutral oil so that the millet doesn’t stick to it.
Add in the millet slowly, spread it evenly.
Meanwhile, prepare the tofu cream: put the tofu cubes inside a container.
Add 2 spoons of cassava starch, chili powder to taste, sea salt, a teaspoon of olive oil.
Add in water as needed, enough to get a creamy consistency.
Put everything in the food processor, and once the creamy consistency is achieved, add it to the broccoli.
Mix it nicely.
Add the tofu cream mixed with the broccoli until the entire tart pan is covered.
Squeeze it, press it and then put the tart inside the oven until it is baked.
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