Rinse millet and bring to a boil once with 1/2 liter clear soup and turmeric. Swell at low temperature with lid closed for 15 to 20 min. Make 8 large cabbage leaves (about 3 min), dice onion, cut off tofu, dice 1 carrot and sauté the whole in 2 tbsp oil for 3 min until translucent. Prepare millet and egg yolk to a quantity. Season with salt, pepper and curry. Place 2 sheets on top of each other, quarter the millet mixture on top and roll up the sheets. Sauté the roulade with clear soup, cover and steam for about 20 minutes. Cut the rest of the carrots into slices and add them about 5 minutes before the end of the cooking time.