BBQ Tofu and "Cheesy" Polenta

Yields: 4-6 servings

Recipe and photo from The Wicked Kitchen

We were delighted when a regular from our Farmer’s Market pointed out that our friends at Wicked Kitchen made this recipe with our tofu. We made it for ourselves and - can confirm - it’s delicious! Watch the video at Wicked Healthy!

“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!” - The Wicked Kitchen

BBQ Tofu

Ingredients

• 2 (10oz) blocks, Hodo Extra Firm Tofu Locate product

• 2 red onion

• 4 spring onions (scallions)

• 1 tbsp fennel seed

• 1 tbsp oregano

• 1 tbsp red pepper flakes

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp aniseed

• 4 tbsp oil canola/vegetable

• 1 jar (~12oz) BBQ sauce

• 1 bottle beer (optional)

Instructions

1. 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.

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

3. Chop red onions into quarters, trim each end just enough so the onion layers are pierced, peel, and 1/4

4. 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 a sided baking dish

5. Add onion to pan and sear on each side evenly until golden, remove and add to a baking dish with the tofu. Add BBQ sauce to cover tofu in the baking dish.

6. (Optional) Deglaze the cooking pan with a little beer to absorb the flavors and add to BBQ sauce.

7. When ready, preheat oven 420F. once hot, roast for 20 minutes before serving. Or now’s a good time to throw it on the grill.

“Cheesy” Polenta

Ingredients

• 1/4 cup cornmeal

• 2 cups of water

• 1 large white onion, diced

• 1 spring onion, sliced

• 1/2 cup peas

• 1/2 cup corn

• 4 slices plant-based gouda (Follow Your Heart brand recommended)

• 1 jalapeno, sliced

• 2 tbsp plant-based butter

• 3 garlic cloves, crushed and sliced

• 1 tsp garlic powder

• 1 tbsp excess seasoning from tofu

• 1/2 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

• Salt and pepper

Instructions

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

2. Add 2 cups of water to the saucepot, 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, stirring often for 10 minutes until thick and creamy. Keep tasting!

3. Remove tofu and onions from the oven.

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

5. Serve.