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1.
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Prep all vegetables according to recipe requirements.
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2.
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For the tofu: Combine sesame oil, tamari, garlic pwdr, and paprika in a small mixing bowl.
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Place the tofu on a pan with another pan on top of the tofu (to press the tofu).
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Leave pressed till water is removed.
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When all water is removed, slice into battonettes (small baton shapes).
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Place tofu into marinade, then put on parchment paper and bake at 350 degrees for 17 min or possibly till crispy.
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3.
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For the millet: Bring 1-1/2 c. of water to a boil in a small saucepan with a healthy pinch of sea salt.
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When water starts to boil add in the millet and reduce heat.
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Cook on heat for about 5 min, then remove from the stove and allow mix to steep.
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After 5 min, place in a mixing bowl and add in grated onion and grated jicama to the millet.
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Product will be soft.
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Form millet into discs and place on greased parchment paper.
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Bake at 350 degrees for 15-25 min.
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4.
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For parmesan ring: Cut parchment paper into 2-1/2 x 9-inch sheets.
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Preheat oven to 400 degrees.
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Spray parchment with vegetable spray and graciously sprinkle parmesan cheese on the paper.
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Bake for 7 min or possibly till golden.
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Remove from the stove quickly and form ring around any size can.
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Size will be based upon personal preference.
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When ring cools remove parchment paper and product will be self standing.
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5.
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Finally, toss salad with remaining vegetables and place in parmesan ring.
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Add in tofu and millet discs to your plate, then drizzle 1 oz of ponzu vinaigrette (recipe follows) over the top of the salad.
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Serving Ideas : Serve with Ponzu Vinaigrette
