Endorsed by the European Oncology Nursing Society

Marinated tofu with herb millet and spinach leaves

Marinated tofu with herb millet and spinach leaves image

Serves 1 

Calories: 343 kcal per portion


  • 100 g tofu
  • 1 teaspoon olive oil
  • 1 tablespoon soy sauce
  • Lemon juice
  • 1 garlic clove
  • 30 g millet
  • 80 ml vegetable stock
  • Salt and pepper
  • 2 tablespoons mixed herbs
  • 125 g spinach leaves (fresh or frozen) (or fresh nettles)
  • 1 tablespoon chopped onions
  • 1 teaspoon rapeseed oil
  • 1 stock cube


  1. Chop the garlic.
  2. Cut the tofu into triangles and marinate in olive oil, soy sauce, lemon juice, garlic, and salt.
  3. Put the millet in a pan without any fat and brown gently, pour in the vegetable stock, and cook for about 8 minutes.
  4. Add salt and pepper to taste and simmer for 20 minutes.
  5. Mix in the herbs.
  6. Wash and chop the spinach if using fresh spinach.
  7. Fry the garlic and the onions in rapeseed oil and add the spinach.
  8. Pour in water and add stock cube.
  9. Fry the tofu in the marinade and serve with the millet and spinach.

This recipe was developed by a nutritionist.