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Chili Roasted Tofu With Minted Pomegranate Relish

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Photo: Sprouted Kitchen


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Ingredients for 2 servings

1 14 oz. pack extra firm tofu, drained and pressed in a dishcloth

1/2 cup millet or quinoa

1 cup low sodium vegetable stock

2 tsp. chili powder

pinch of smoked paprika

2 tsp. grade B maple syrup

1 Tbsp. orange juice

1 Tbsp. extra virgin olive oil

1/2 tsp. sea salt

1 pomegranate, seeded

1 shallot, finely minced

1 Tbsp. orange or tangerine zest

1/2 Tbsp. fresh orange or tangerine juice

2 Tbsp. finely chopped mint leaves

salt and pepper

1 avocado, diced

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