Kashmiri Roasted Vegetables & Tofu Paneer

Preheat the oven to 425°F. Add millet to a small saucepan over medium-high heat. Toast until millet is aromatic and begins to pop, 3 to 5 minutes. Add 1 cup (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered.

Drain tofu and cut into cubes. Peel and roughly chop the carrots. Peel and mince the garlic and ginger. Add minced garlic, minced ginger, just 2 tsp (4 tsp) Kashmiri chile powder, tomato powder, 2 tbsp (4 tbsp) vegetable oil, 2 tbsp (4 tbsp) warm water, and ½ tsp (1 tsp) salt to a medium bowl and whisk the Kashmiri marinade. TIP: Add more Kashmiri chile powder if you prefer.

Place cubed tofu, chopped carrot, and grape tomatoes on a baking sheet, add Kashmiri marinade, and toss to coat. Roast until tofu is browned in places and carrots are tender, 23 to 25 minutes.

Grate cucumber(s) on the largest side of a box grater. Add grated cucumber to a medium bowl. Halve and juice the lemon(s). Add just half the lemon juice, sour cream, and a pinch of salt to the cucumber. Stir the cucumber raita.

Drizzle remaining lemon juice over roasted tofu and vegetables. Divide cooked millet between bowls. Top with Kashmiri roasted vegetables and tofu paneer. Serve with cucumber raita and mango chutney. Tuck in!