Nothing lives up more to hot summer days than this summer grain salad. It’s a perfect lunch on hot days as well as it’s a mouthwatering addition to picnics and potlucks. Once the millet is cooked and cooled it’s a matter of minutes to get the bowl ready. Since you will need to use cooled millet, it’s easiest if you cook it the day before, or at least a couple of hours before.
What I am especially proud of is the tofu-marinade. I’ve always been looking to a way to make tofu …well … not boring. This soy-tahini-honey glaze is so easy and delicious (hello, 3 ingredients!) that lately I seem to prepare tofu exclusively this way. It’s my favorite quick and easy tofu marinade. So when you are finished mixing the tofu glaze, try not to eat it as is before marinating the tofu ;-)