Bbq Tofu & Polenta - Easy Vegan Recipe

Ingredients

• 2 blocks Extra-Firm Tofu (pressed for at least 30 minutes, sliced into 1‑inch slabs)
• 1 tablespoon Red Pepper Flakes (dried)
• 1 tablespoon Fennel Seed (lightly toasted optional)
• 1 teaspoon Anise Seed
• 1 tablespoon Dried Oregano
• 0.5 teaspoon Smoked Paprika
• 0.5 teaspoon Garlic Powder
• 3 tablespoons Bacon Fat (or Olive Oil) (rendered bacon fat adds flavor; substitute with olive oil for a lighter version)
• 1 jar Barbecue Sauce (store‑bought, about 12 oz)
• 1 tablespoon Hot Sauce (e.g., Dr. Bronner’s) (adds extra heat)
• 1 cup Medium‑Grind Cornmeal (Bob's Red Mill or similar)
• 4 cups Water
• 2 each Onion (one diced for polenta, one sliced into quarters for searing)
• 1 cup Frozen Corn
• 2 stalks Green Onion (one half added to polenta, the other for garnish)
• 1 each Jalapeño (thinly sliced for garnish)
• 3 slices Follow Your Heart Smoked Gouda (Vegan Cheese) (shredded or diced into small cubes)
• 2 tablespoons Plant‑Based Butter (e.g., Earth Balance)
• 0.25 cup Plant‑Based Milk (Oat Milk) (helps thin the polenta if needed)
• 0.25 cup Crushed Tortilla Chips (adds texture and flavor)
• 2 cups Fresh Spinach (quickly wilted)
• to taste Salt
• to taste Black Pepper
• 1 pinch Nutritional Yeast (optional, for extra umami)

Instructions

1. Grind Spice Rub

   Combine red pepper flakes, fennel seed, anise seed, dried oregano, smoked paprika, and garlic powder in a mortar. Grind until a fine, uniform powder forms.

   Time: PT5M

2. Season Tofu

   Pat the pressed tofu dry, brush lightly with bacon fat (or olive oil), then coat evenly with the ground spice rub. Let rest for 5 minutes.

   Time: PT5M

3. Preheat Oven

   Set the oven to 420°F (215°C) while you begin searing the tofu.

   Time: PT10M

   Temperature: 420°F

4. Sear Tofu and Onions

   Heat the skillet over medium‑high heat. Add 2‑3 Tbsp of bacon fat oil. Gently place the seasoned tofu slabs in the pan and sear 3 minutes per side until golden. Add the quartered onions, pressing them gently against the tofu, and sear until caramelized.

   Time: PT7M

5. Glaze and Finish Tofu

   Add the barbecue sauce and hot sauce to the pan, stirring to coat the tofu and onions. Transfer the skillet (or move tofu to a baking sheet) to the preheated oven and bake for 20 minutes.

   Time: PT22M

   Temperature: 420°F

6. Prepare Polenta Base

   In a medium saucepan, bring 4 cups of water to a boil. Whisk in 1 cup cornmeal gradually, stirring to avoid lumps. Reduce heat to low.

   Time: PT5M

7. Flavor the Polenta

   Add diced onion, sliced jalapeño, and minced garlic to the simmering polenta. Stir in the reserved spice rub, a pinch of salt, black pepper, crushed tortilla chips, frozen corn, and half of the green onion. Cook, stirring frequently, for 10 minutes.

   Time: PT10M

8. Finish Polenta with Cheese and Butter

   Stir in the plant‑based butter, diced smoked Gouda, and oat milk until fully melted and the mixture is glossy. Taste and adjust seasoning. Remove from heat and let sit covered for 2 minutes.

   Time: PT5M

9. Sear Spinach

   Using the same skillet (no extra oil needed), quickly wilt 2 cups fresh spinach over medium heat for about 2 minutes.

   Time: PT2M

10. Plate and Serve

    Slice the baked BBQ tofu into bite‑size pieces. Spoon a generous portion of creamy polenta onto each plate, top with tofu, caramelized onions, wilted spinach, and garnish with sliced jalapeño and extra green onion. Drizzle any remaining barbecue glaze over the top.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

22 g

Carbohydrates

68 g

Fat

28 g

Fiber

9 g

Ingredient Substitutions

• Instead of Extra-Firm Tofu: Firm tofu
• Instead of Red Pepper Flakes: Crushed red pepper
• Instead of Fennel Seed: Anise seed
• Instead of Anise Seed: Fennel seed
• Instead of Dried Oregano: Italian seasoning
• Instead of Smoked Paprika: regular paprika
• Instead of Garlic Powder: fresh minced garlic
• Instead of Bacon Fat (or Olive Oil): Olive oil, vegetable oil
• Instead of Barbecue Sauce: homemade BBQ sauce
• Instead of Hot Sauce (e.g., Dr. Bronner’s): any hot sauce
• Instead of Medium‑Grind Cornmeal: fine cornmeal
• Instead of Onion: shallots
• Instead of Frozen Corn: fresh corn kernels
• Instead of Green Onion: chives
• Instead of Jalapeño: serrano pepper
• Instead of Follow Your Heart Smoked Gouda (Vegan Cheese): vegan cheddar
• Instead of Plant‑Based Butter: regular butter, margarine
• Instead of Plant‑Based Milk (Oat Milk): almond milk, soy milk
• Instead of Crushed Tortilla Chips: cornmeal crumbs
• Instead of Fresh Spinach: kale

Equipment Needed

• Large Skillet
• Mortar and Pestle (optional)
• Oven
• Baking Sheet (optional)
• Medium Saucepan
• Whisk
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Grinding the spice rub to a fine, even texture
• Pressing and drying tofu before seasoning
• Searing tofu without breaking the slabs
• Baking tofu at high heat to develop a caramelized crust
• Whisking cornmeal into boiling water to avoid lumps
• Achieving a creamy, not gritty, polenta consistency

Chef Tips from the Video

• Use extra‑firm tofu and press it for at least 30 minutes for the best texture.
• Toast fennel and anise seeds briefly before grinding to release aromatic oils.
• Crushed tortilla chips add a subtle crunch and smoky flavor to the polenta.
• Finish the polenta off the heat to keep the vegan cheese from separating.

Troubleshooting

Storage

Refrigerator: Store tofu and polenta separately in airtight containers for up to 3 days.

Freezer: Freeze baked tofu (without sauce) for up to 1 month; reheat before serving. Polenta freezes well for 2 months; thaw and reheat with a splash of plant milk.

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

Make-Ahead Tips

• Press and season tofu a day ahead; keep covered in the fridge.
• Bake the tofu fully, then reheat in a hot oven for 5 minutes before serving.
• Polenta can be made up to 2 days ahead; reheat gently with a splash of plant milk.

Frequently Asked Questions