Balsamic Roasted Tofu and Veggies over Creamy Polenta

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

black pepper

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.

 Polenta

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.

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