Quinoa and Millet Vegie Nori Rolls with Tofu


1 cup firm tofu, julienned

½ cup tamari

1 tsp sesame oil

1 cup quinoa

1 cup millet

½ avocado. Sliced

4 spring onions, sliced lengthways

1 carrot, julienned

1 cucumber, julienned

1 tbls wasabi

2 tbls soy mayo

2 tbls black sesame seeds

4 toasted nori sheets


Dipping sauce:

½ cup tamari, ½ tsp sesame oil, 1 tspo umeboshi vinegar


Makes 4 long rolls


Cook the quinoa and millet together, using 4½ cups of water. To prepare the tofu, place it in a pan and add the tamari and sesame oil. Then add enough water so the tofu is just covered. Let it simmer until the water has been absorbed by the tofu. Set aside.

To make the rolls, place the nori sheets on a dry surface, shiny side down. Press about ½ cup of the grains onto the sheets, leaving about 3cm free at the farthest end. Scrap a little wasabi on top, then some mayo and sesame seeds. Now top with a few slices of avocado, half a spring onion, some carrot, cucumber then some tofu. Roll up, then cut into 3cm slices. Serve with the dipping sauce.