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