Smoked Tofu Bowl With Kimchi Kraut

Let's bring a little bit of spring to your plate! Smoked tofu, millet with sprouts and delicious creamy sauce with flavourful kimchi kraut and fresh dill is everything you need right now! This well balanced bowl is a perfect idea for spring lunch at home! If you want to make it easier, plan in advance and prepare earlier things like millet, sprouts, roasted veggies or dressing and then just quickly throw ingredients in a bowl, top with amazing natural probiotics like kimchi kraut and enjoy! 



  • Millet 
  • Mung bean sprouts
  • Roasted celeriac
  • Smoked tofu
  • Dill
  • Tahini dressing
  • Tamari
  • Kimchi kraut

For the dressing:

  • Tahini
  • Plant milk
  • Squeezed lemon
  • Nutritional yeast
  • Pinch of salt / tamari /miso
  • A bit of agave syrup
  • Sumac
  • Nigella seeds



  • Preheat the oven (170 C) and roast the whole (peeled) celeriac. Before you put it in the oven macerate the bulb with olive oil, salt and coriander seeds, then prick with knife and wrap around the baking paper (make a pouch and place celeriac inside). Bake for two our and rotate the baking paper pouch from time to time.
  • Rinse your millet (or preferably soak overnight for the better digestion) and then cook it with water and salt until it’s soft but not too soft.
  • Now prepare your dressing by simply blending all the ingredients together. Tate it and then decide if it needs more flavour.
  • Slice the tofu and macerate it with tamari and then fry on the pan both sides until nice brown colour.
  • One the celeriac is roasted and millet cooked, let it both cool for a while and then you can start making your bowl.
  • Gently mix sprouts with millet and pour your dressing over. Place tofu, celeriac pieces, kimchi kraut and chopped fresh dill on top and enjoy it!


*You can roast celeriac for less than 2h until its soft but believe me that roasting it for a little bit lower makes the difference!

*You can always play with the ingredients and add some other spices like smoked paprika for the marinate or dressing. I highly encourage you to experiment with the flavours!

*It is also great to cook millet or roast celeriac in advance so then it is really quick to plate everything together. You an even make more dressing and store it in the jar in the fridge so it is always ready!

*I also recommend making your own sprouts, here I sprouted mung beans! Sprouts are amazing source of proteins and nutrients. But if you don’t have time or just don’t feel like doing it you can use any sprouts you find in the store!