Food · Halfway Homemade · vegan

Tofu Polenta Stacks with Mushroom Medley

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So, this is the type of recipe that I like to call “halfway homemade”, because it is so easy and a lot of the prep is done for you- if you choose the right ingredients! I got everything at Trader Joe’s, if you don’t have access to a Trader Joe’s or would prefer to prepare everything on your own, it totally do-able, and I’ll leave notes below on making this recipe from scratch- however, most nights I’m scrambling to get dinner together so I’m so thankful for quick meals!

What you need:

1 block of tofu- drained and pressed

1 cylinder of precooked and formed polenta

1 package of chopped porcini mushrooms

1 onion

5 cloves garlic (I like to use this!)

1 package of mushroom medley

4 TBSP olive oil

Salt and Pepper to taste (we used Himalayan pink salt and lemon pepper- also from Trader Joe’s!)

Here’s the plan:

Mince the onion and garlic. Add 2 TBSP olive oil to a small frying pan. Add the onion and garlic and cook until soft and translucent. Add the chopped porcini mushrooms and cook for 3-4 minutes. Add the bag of frozen mushroom medley. Cook 6-7 minutes, flavor with salt and pepper.

Meanwhile, heat a small grill pan and add 2 TBSP of olive oil to the pan. Slice the tofu into squares or triangles about an inch-1.5 inches thick. (You should get about 10 slices out of 1 block of pressed tofu.) Slice the polenta into slices, also about an inch and a half thick. Once oil in pan is warm, add the slices of tofu and polenta to grill pan and cook for about 3-5 minutes on each side until you get those nice grill marks.

Stack your polenta and tofu in alternating slices on a plate, top with mushroom mixture. Enjoy!

NOTES ON COOKING FROM SCRATCH:

If you can’t find precooked polenta, you can make your own polenta (it’s just cornmeal and water!) After you cook it, you can mold it with your hands or place in a dish to make it conform to the shape you want. Let cool in fridge until hard and slice-able- usually an hour or two.

If you can’t find the frozen mushroom medley- try to find a few different varieties of mushrooms to use- cremini, oyster, etc- you will need about 2-2.5 cups chopped mushrooms. Cook the mushrooms in the olive oil with the onion and garlic. Flavor with mushroom onion mixture with 1/4 cup of fresh chopped parsley and an extra teaspoon or two of olive oil. Increase the amount of garlic in the recipe from 5 cloves to 6 or 7.