Instructions

1. 1
   Cook the millet per the package instructions using water or vegetable stock. Once cooked, remove from the pan and place in a medium size mixing bowl. Set aside.
2. 2
   Preheat the oven to 350°F. Lightly toast the walnuts until fragrant, about 8 minutes. Set aside to cool. When cool enough to handle, finely chop and add to the cooked millet.
3. 3
   Place a large sauté pan oven medium-high heat. Add 1 tablespoon olive oil. When hot, but not smoking, add the corn. Add ½ teaspoon of salt and stir to incorporate. Cook until the corn is a vibrant yellow color, about 4–5 minutes. Add the scallions and cook an additional 30 seconds. Remove form the heat and place in the bowl with the millet.
4. 4
   Place the pan you used for the corn back on a medium-high heat. Add an additional 1 tablespoon of olive oil. When hot, add the cauliflower rice, ½ teaspoon salt and cook, stirring occasionally, until cooked through and beginning to brown. Remove from the heat and add to the millet mixture.
5. 5
   Wipe out the pan and add 2 tablespoons olive oil. When hot, add the diced tofu and remaining ½ teaspoon salt and cook, stirring occasionally as needed until the tofu begins to brown and get crispy, about 7–8 minutes. Remove from the heat and add to the millet-mixture.
6. 6
   Add the desired amount of chipotle to the millet-tofu mixture based on your desired heat preference. Adjust the seasoning as needed. Add the remaining 1 tablespoon of olive oil and toss to coat.
7. 7
   To serve, divide among serving bowls. Garnish with sliced radishes and chopped chives. This grain bowl can be served at warm or at room temperature.