Millet & Tofu Bake, Pressed Chicory, Radish & Cucumber Salad

Ingredients

• ½ cup millet (already cooked)
• ½ pack of tofu marinated overnight in fresh ginger juice/shoyu/garlic
• 1 onion finely sliced
• 2 medium carrots finely sliced half-moons
• 1 Tbsp sunflower seeds
• 2 Tbsp shoyu
• 1 Tbsp brown rice vinegar
• Sesame oil
• For the salad:
• Cucumber finely diced
• Chicory finely sliced
• Radishes sliced half-moon
• ½ tsp sea salt
• 1 tsp umeboshi vinegar