Polenta with mixed peppers and mushrooms and crispy pan fried-tofu

I love polenta, especially it's golden colour and versatility is just wonderful. In this recipe I combined it with rich flavours of peppers, garlic and mushrooms and topped everything with a pan-fried seasoned tofu.

Phil from Exceedinglyvegan

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INGREDIENTS (3 portions):

Polenta ingredients:

  • 1 cup quick cook polenta
  • 4 cups boiling water
  • 1 tbsp olive oil
  • 1 tsp salt (or to taste)
  • Black pepper to taste

Mixed red pepper and mushrooms ingredients:

  • 1 large red pepper
  • 1 large green pepper
  • 1 large yellow pepper
  • 1 onion
  • 200g baby button mushrooms
  • 2 tbsp tomato paste
  • 2 tsp minced garlic
  • 50g kapers
  • Salt and pepper to taste

Pan-fried tofu ingredients:

  • 400g tofu
  • Salt, pepper and garlic powder to taste
  • Flour (any, gluten-free chickpea flour would work as well)

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If you want to save time get quick cook (pre cooked) polenta that only takes a few minutes to cook. Cook the polenta according to the instructions on your label (mine took about 5 minutes to cook in boiling water - longer than the label suggested). Season with plenty of salt and pepper and some olive oil to taste. Alternatively you can also add a stock cube to it. The longer you cook the denser it will get, especially if you then let it rest for a bit.

Then finely chop up an onion, halve the baby button mushrooms and cut all peppers into thin slices. Start sautéing the onion in some olive oil, then add the mushrooms and peppers. Add all other mixed red pepper and mushroom ingredients and add salt and pepper to taste. Cook for about 10-15 minutes until the peppers soften. Add a bit of water while cooking so the veggies don't get too dry and burn.

Take a firm tofu and cut into thin slices. Season well on both sides with salt, pepper and garlic powder (don't be shy with the salt). For the sake of speed I felt there was no need to press the water out of the the tofu, but you can if you want.

Then sprinkle some flour on a plate. Take the seasoned tofu and dip it into the flour. Make sure it's coated on both sides. This is no science and we are not breading it so just loosely coat it will do. The layer of flour will help to lock in the flavours and give it a nice crispiness.

Pan-fry the tofu in some oil.

Serve by pouring the polenta on a plate creating a well in the middle. Then add the peppers and mushrooms and top with the pan-fried tofu. Enjoy!

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