Vegan Baked Polenta Recipe with Tofu Ragout

Ingredients

• 1 cup Polenta (coarse cornmeal, sifted)
• 3 cups Vegetable Broth (low‑sodium, can use homemade)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 200 g Firm Tofu (pressed and crumbled)
• 1 cup Tomato Sauce (no added sugar)
• 2 tablespoons Tomato Paste (adds depth of flavor)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 cup Vegan Mozzarella (cut into small cubes)
• 0.25 cup Vegan Parmesan (grated)
• 0.25 cup Kalamata Olives (pitted and sliced (optional))

Instructions

1. Heat the Broth

   Pour the vegetable broth into a large saucepan, add a pinch of salt, and bring to a gentle simmer over medium heat.

   Time: PT5M

2. Prepare the Vegan Tofu Ragú

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook 30 seconds. Crumble the pressed tofu into the skillet, add the tomato sauce, tomato paste, dried oregano, dried basil, black pepper, and the remaining 1 tablespoon of olive oil. Pour in 1 cup of the simmering broth, reduce heat, and let the ragú simmer gently for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: medium heat

3. Cook the Polenta

   While the ragú simmers, bring the remaining 2 cups of broth to a boil in a clean saucepan. Reduce to a low simmer and slowly whisk in the polenta, pouring a thin stream while stirring continuously to avoid lumps. Continue stirring for about 8‑10 minutes until the polenta thickens and pulls away from the sides of the pan.

   Time: PT10M

   Temperature: low simmer

4. Preheat the Oven

   Preheat your oven to 190°C (375°F).

   Time: PT5M

   Temperature: 190°C

5. Assemble the Casserole

   Lightly oil the baking dish with the remaining olive oil. Spread half of the cooked polenta evenly as the first layer. Spoon the tofu ragú over the polenta, distributing it evenly; add sliced olives if using. Top with the remaining polenta, smoothing the surface. Scatter the vegan mozzarella cubes and sprinkle the grated vegan parmesan over the top.

   Time: PT5M

6. Bake the Polenta

   Place the assembled dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and the top is lightly golden.

   Time: PT20M

   Temperature: 190°C

7. Rest and Serve

   Remove the casserole from the oven, let it rest for 5 minutes to set, then cut into squares and serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Polenta: Cornmeal
• Instead of Vegetable Broth: Water + bouillon cubes
• Instead of Olive Oil: Canola oil, Sunflower oil
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Firm Tofu: Tempeh
• Instead of Tomato Sauce: Crushed tomatoes
• Instead of Tomato Paste: Extra tomato sauce (1/4 cup)
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: Fresh basil (1 tbsp, chopped)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Vegan Mozzarella: Vegan cheese shreds
• Instead of Vegan Parmesan: Nutritional yeast (2 tbsp)
• Instead of Kalamata Olives: Capers

Equipment Needed

• Large Saucepan
• Skillet
• Baking Dish
• Wooden Spoon
• Ladle (optional)
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Oven Mitts

Critical Steps — Do Not Skip

• Stir polenta continuously to avoid lumps.
• Simmer ragú long enough for flavors to meld.
• Evenly layer polenta and ragú for consistent texture.
• Bake until cheese is melted and top is golden.

Chef Tips from the Video

• Use low‑sodium broth so you can control the final salt level.
• Press tofu between paper towels and a heavy pan for at least 15 minutes to improve texture.
• A cast‑iron skillet retains heat better for a richer ragú.
• Finish with a drizzle of high‑quality extra‑virgin olive oil for added flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and place in a freezer‑safe bag; keep for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tofu ragú a day ahead; reheat gently before assembling.
• Cook the polenta up to step 3, let it cool, then refrigerate; warm slightly before layering.
• Assemble the casserole up to step 5, cover, and refrigerate; bake directly from the fridge, adding a few extra minutes.

Frequently Asked Questions