Za'atar Tofu Tenders

Bring a large pot of salted water to a boil for the broccolini. Peel and mince the shallot. Trim about 1 inch off the broccolini stems. Drain the tofu and pat dry with paper towels. Tear into large pieces, about 2 to 3 inches each. In a small bowl, combine the mustard and maple syrup. Mix the maple mustard dipping sauce to combine.

Place a small saucepan over medium-high heat with 1 tbsp olive oil. Once hot, add the minced shallot and a pinch of salt and pepper. Cook until softened, about 3 to 4 minutes. Add the almonds, stir, and cook until lightly toasted, about 1 minute.

Add the millet, raisins, 2 cups water, and a pinch of salt to the saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 20 to 23 minutes.

Once the water in the large pot is boiling, add the broccolini and cook, uncovered, until bright green and crisp tender, about 4 to 5 minutes. Drain the broccolini and toss with 1 tsp olive oil and a pinch of salt and pepper.

In a medium bowl, whisk together the rice flour, cornstarch, za’atar, and ⅓ cup cold water. Place a large nonstick skillet over medium-high heat with ⅓ cup vegetable oil. Once the oil is hot, dip the tofu into the batter, shake off any excess, and drop them into the oil. Cook until crispy and lightly browned, about 3 to 4 minutes per side.

Transfer the tofu tenders to a paper towel-lined plate and sprinkle with salt. Divide the millet pilaf, broccolini, and za’atar tofu tenders between plates. Serve with maple mustard dipping sauce and enjoy!