I just got back from a weekend in the Adirondacks, collecting and analyzing stream and spring samples for my Aqueous and Environmental Geochemistry Course. It was nice to get away, do a little hiking and learn about a geologically unique area of New York State.
I made this dinner a few days back… I’ve been on a roasted tofu kick. I love how when you roast tofu with balsamic vinegar, the vinegar thickens and gets slightly sweet.
Balsamic Roasted Tofu with Mushrooms, Peppers, Onions and Tomatoes
2 teaspoons of rosemary, minced
2 teaspoons of thyme, minced
1 clove of garlic minced
1 teaspoon of red pepper flakes
1 tablespoon olive oil
3 tablespoons of balsamic vinegar
1/2 block of extra firm tofu pressed (see how to press tofu here) then cubed
10 button mushrooms or baby portabellas cleaned and quartered
1/2 a red pepper cut into thin strips
6-10 cherry tomatoes, quartered
1/2 and onion, cut into rings 1/4in thick and separated
Preheat the oven to 400. Combine all of the ingredients through the oil in a mortar and pestle. Mash it up good until it forms kind of a paste, then add in the balsamic vinegar and stir. Spread the veggies onto a foil lined baking sheet. Pour the marinade over and toss everything around to coat. Roast for 25 minutes, turning occasionally, or until everything is golden brown.
3 cups of water divided
1 tablespoon of olive oil
1 cup of corn meal
lots of black pepper
1 teaspoon of rosemary, minced
1 teaspoon of thyme, minced
1/2 teaspoons of red pepper flakes
1 cup of veggie stock (low sodium)
1/4 cup of milk (non-dairy is fine)
Add one cup of water, spices and one tablespoon of olive oil to a pot over medium heat. Stir in the corn meal. Over high heat the remaining 2 cups of water and 1 cup of veggie stock. Once that comes to a boil, stir it into the cornmeal. Stir the cornmeal continuously for 15 minutes. Then stir in the milk and stir for an additional 5 minutes, until it is thick and creamy. (you could also stir in some Parmesan cheese)
Spoon the polenta onto a plate and top with tofu and veggies.
You can also spread the polenta into a cool pan and stick in the fridge to cool. Then cut it into slices and fry in a few tablespoons of olive oil for a crispy texture.