BBQ Tofu & Polenta - Easy Vegan Recipe! | The Wicked Kitchen

Here's another lockdown-friendly, inexpensive, EASY vegan recipe—Pan seared tofu and onions covered in barbecue sauce and then roasted to perfection, served on a bed of homemade creamy jalapeño polenta and wilted spinach. This vegan recipe is cheap, easy, and best of all...frickin' delicious!

Full recipe below!

Make our Wicked Spicy BBQ Sauce to go with it! ▶︎ https://youtu.be/pDCKvT1_qmw

That vegan "pork belly" tofu mentioned in the video ▶︎ https://youtu.be/Nqkx7b9RZUs

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INGREDIENTS:

Tofu:

2 blocks extra firm tofu
2 red onion, quartered (watch video for chopping tips)
4 green onions (Scallions)
1 TBSP fennel seed
1 TBSP oregano
1 TBSP red pepper flakes
.5 tsp smoked paprika
.5 tsp garlic powder
.5 tsp aniseed
4 tbsp Oil Canola/Vegetable (optional fat from Tofu Pork Belly Recipe ▶︎ https://youtu.be/Nqkx7b9RZUs)
x1 jar BBQ sauce (or make ours with this recipe ▶︎ https://youtu.be/pDCKvT1_qmw)
Beer (optional)

Polenta:

.25 cup (approx 65g) corn meal, medium grind
2 cups water
1 large white onion, diced
1 spring onion, sliced
.5 cup frozen peas
.5 cup frozen corn
4 slices plant-based gouda (this one was Follow Your Heart, or use flavor/brand of your choice)
1 jalapeno, sliced
2 tbsp plant based butter
3 garlic cloves, crushed and sliced

1 tsp garlic powder
1 tbsp excess seasoning from tofu
.5 tsp smoked paprika
1 handful crushed tortilla chips
Oat milk (or plant based dairy alternative) if you need to thin it out just add a little to desired consistency

1 package (about 5 cups) Baby spinach

Optional: Nutritional yeast to make it “cheesier”.
Salt and pepper

INSTRUCTIONS:

Start by making a spice blend; grinding aniseed, fennel, oregano and crushed red pepper flakes, smoked paprika and garlic powder in a pestle and mortar, until combined, smooth and crushed.

Place tofu in a baking dish and drizzle over some ‘ fat’/oil, rubbing to coat evenly. Generously sprinkle spice blend over each side of tofu, pressing into the surface to coat.

Chop onions into quarters trim each end just enough so the onion layers are pierced, peel and 1/4 (check video to check how to do this without them falling apart!).

Heat Pan or cast iron until hot, add oil, place tofu onto the surface and sear each side for 2-3 minutes. Remove Tofu from the pan and place in sided baking dish
Add onion to pan and sear on each side evenly until golden, remove and add to baking dish with the tofu. Add BBQ sauce to cover tofu in the baking dish.
(Optional) Deglaze the cooking pan with a little beer to absorb the flavours and add to BBQ sauce.
When ready, preheat oven 420f/215c, once hot, roast for 20 minutes before serving. Or now’s a good time to throw it on the grill.

Polenta:

Heat a medium size saucepan over a medium-high heat. Add plant based butter, diced onions and garlic. Add garlic powder, smoked paprika and extra seasoning from tofu, pinch of salt and pepper. Stir to combine. Add a handful of crushed tortilla chips and saute for 1 minute.

Add 2 cups of water (approx 500ml) to the sauce pot, bring to a boil and slowly whisk in cornmeal. Lower heat and add corn, green onion and cheese. Thin as needed with a little plant-based milk. Lower heat to low, stir often for 10 minutes until thick and creamy. Keep tasting!

Remove tofu and onions from the oven.

Wilt baby spinach on stovetop with a pinch of salt and pepper.

Serve. Eat. Nap.

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Video by Ira Chute (@irachute) | https://www.highway93.com
Original Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com

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