Looking for a delicious, satisfying meal that’s both vegan and packed with flavor? Look no further than our Scrambled Tofu and Vegetables on Polenta! This vibrant dish combines the creaminess of polenta with the savory goodness of scrambled tofu and fresh vegetables, creating a culinary experience that’s as pleasing to the palate as it is to the eyes. Perfect for a quick weeknight dinner or a leisurely weekend brunch, this recipe can be whipped up in just 30 minutes. Ready to impress your taste buds and nourish your body? Let’s dive into this delightful recipe that will have you coming back for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 block firm tofu, crumbled
- 1 cup mixed vegetables (bell peppers, zucchini, etc.)
- 1 cup polenta
- 2 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Crumble the firm tofu into small pieces using your hands or a fork. Chop the mixed vegetables into bite-sized pieces, ensuring they are uniform for even cooking.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat. Once boiling, gradually whisk in 1 cup of polenta. Reduce the heat to low and continue to stir for about 5-7 minutes, or until the polenta thickens and becomes creamy. Remove from heat and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the crumbled tofu to the skillet. Cook for about 5 minutes, stirring occasionally, until the tofu is slightly golden and heated through.
- Add the chopped mixed vegetables to the skillet with the tofu. Season with salt and pepper to taste. Stir well to combine and cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
- Once the vegetables are cooked, remove the skillet from heat. Taste and adjust the seasoning with more salt and pepper if necessary.
- To serve, spoon a generous portion of the creamy polenta onto each plate. Top with the scrambled tofu and vegetable mixture, ensuring an even distribution.
- Enjoy your delicious and nutritious Scrambled Tofu and Vegetables on Polenta while it's warm!
Tips
- Choose the Right Tofu: For the best texture, opt for firm or extra-firm tofu. This will hold its shape better during cooking and give you that satisfying bite.
- Prep Ahead: To save time, chop your vegetables and crumble the tofu in advance. This way, you can have everything ready to go when you start cooking.
- Experiment with Vegetables: Feel free to mix and match your favorite vegetables! Bell peppers, zucchini, spinach, or even kale can add a burst of color and nutrition to your dish.
- Season Generously: Don’t be shy with the salt and pepper! Tofu absorbs flavors, so seasoning it well will enhance the overall taste of the dish.
- Add Herbs and Spices: For an extra flavor kick, consider adding herbs like basil or thyme, or spices such as turmeric or smoked paprika to the tofu mixture.
- Creamy Polenta Tips: Stir the polenta continuously while it cooks to prevent lumps and achieve that creamy texture. If you want a richer flavor, try using vegetable broth instead of water.
- Serving Suggestions: This dish pairs wonderfully with a side salad or crusty bread for a complete meal. Enjoy it warm for the best experience!
Nutrition Facts
Calories: 525kcal
Carbohydrates: 74g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
