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Vegan Cacio E Pepe Polenta with Spicy Tofu

Vegan Cacio E Pepe Polenta with Spicy Tofu: Comfort Made Quick

Discover the delicious Vegan Cacio E Pepe Polenta with Spicy Tofu, a quick, comforting dish rich in flavor and protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Polenta Yellow cornmeal works as a substitute.
  • 2 tbsp Vegan Butter Substitute with coconut oil if needed.
  • 1/2 cup Vegan Parmesan Nutritional yeast can be used as an alternative.
  • 1 tbsp Fresh Cracked Black Pepper Adjust according to taste preferences.
  • 1 tsp Salt Enhances overall flavor.
For the Tofu
  • 14 oz Extra-Firm Tofu Firm tofu is a suitable substitute.
  • 2 tbsp Olive Oil Avocado oil can be used instead.
  • 1 tsp Garlic Powder Adds depth of flavor.
  • 1/4 tsp Cayenne Adjust based on your spice tolerance.
  • 1 tsp Organic Cane Sugar Balances spice and acidity.
  • 1 tsp Smoked Paprika Adds complexity to the dish.
  • 1 tsp Dry Mustard Powder Adds tanginess.
For the Vegetables
  • 2 cups Vegetables (e.g., Brussels Sprouts) Substitute with seasonal veggies like broccoli or cauliflower.
  • 1 tsp Black Pepper Sprinkle more if you crave extra heat!

Equipment

  • Oven
  • saucepan
  • baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Drain and press the extra-firm tofu, then cut into bite-sized chunks and toss with olive oil.
  3. Mix garlic powder, cayenne, salt, sugar, smoked paprika, dry mustard powder, and black pepper in a bowl. Coat tofu with this mixture.
  4. Spread seasoned tofu on one side of the baking sheet. Toss vegetables with olive oil, salt, and pepper, and place them on the opposite side. Roast for about 30 minutes.
  5. Boil water in a saucepan, gradually whisk in the polenta, salt, and black pepper, and simmer for about 15 minutes until creamy, stirring often.
  6. Stir in vegan butter and vegan Parmesan into the cooked polenta until well-combined.
  7. Spoon the creamy polenta into bowls and top with roasted spicy tofu and vegetables. Drizzle with agave or hot sauce if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 17gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 600mgPotassium: 450mgFiber: 6gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

For optimal flavor, consume the Vegan Cacio E Pepe Polenta with Spicy Tofu soon after cooking.

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