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